Class 

fojpgMlf 

COPYRIGHT DEPOSIT. 




The Church at San Fernando. 

(Since solidly re-roofed by the Landmarks Club.) 



Photo by C. F. L. 











^■4 


PES 


1 1 






7,- 


' . 













General Front View San Juan Capistrano Mission. 




Inner Court, San Juan Capistrano. 

(All the roofs seen here, of building's and cloisters, have been put on by the 
Landmarks Club.) 




San Diego, the Mother Mission (1769). 

(The Landmarks Club has repaired and safeguarded the walls of the church.) 



V 




San Juan Capistrano— Front Cloisters and Present Chapei* 

(After repairs by the Landmarks Club.) 



San Fernando Mission. Photo by c. F. l. 

The Church Through a Breach in the Monastery Waus. 

photo, the Landmarks Club has re-roofed the Church and Monastery, and rebuilt this g-ap.) 



Church of Our Lady, Queen of the Angels, Los Angeles. 




Dcqie of the Great Stoxe Church, Capistrano. Photo by c. f. l. 

(Saved from falling- by the Landmarks Club.) 



THE 

Landmarks Club 
Cook Book 

.4 CALIFORNIA COLLECTION OF THE 
CHOICEST RECIPES FROM 
EVERYWHERE 



COMPILED BY 

The Landmarks Club 



INCLUDING A CHAPTER OF THE MOST FAMOUS OLD 
CALIFORNIAN AND MEXICAN DISHES 
BY CHAS. F. LUMMLS 




los angeles cal. 
The Out West Company 
1903 



THE LIBRARY OF 
CONGRESS. 



Two Copiei Received 

MAR 16 1903 

Copyngnt Entry 

"CLASS <X XXc No 
COPY B. 



Copyright 1903 
By The Landmarks Club 



CONTENTS 



PAGE 

Foreword i 

Spanish- American Cookery ii 

The Landmarks Club and its Work v 

Landmarks Illustrations vii 

I. Spanish-American Cookery, with the most Famous 
Dishes of Old California, Mexico and Peru, by 

Chas. F. IyUMMIS 1 

II. Soups 18 

III. Fish 30 

IV. Poultry and Game... 38 

V. Meats 48 

VI. Salads 63 

VII. Entrees 74 

VIII. Meat and Fish Sauces 85 

IX. Vegetables 93 

X. Eggs 114 

XI. Cheese 122 

XII. Puddings 126 

XIII. Pastry 138 

XIV. Desserts.... 148 

XV. Pudding Sauces 161 

XVI. Cake >. 164 

XVII. Fruits, Jellies, Etc 193 

XVIII. Pickles, Catsups and Relishes 200 

XIX.. Bread, Rolls, Etc 211 

XX. Beverages 221 

XXI. Candies 228 

XXII. For the Picnic Luncheon 234 

XXIII. Invalid Cookery 238 

XXIV. Menus 242 

XXV. Miscellaneous 249 




In Mission Days. 



Sketch by Alex. F^Harmer. 



FOREWORD 




AL1FORNIANS come from everywhere. 
Every State — nearly ever) 7 county — in 
the Union is represented here. While 
a few other cities are as "cosmopoli- 
tan " as Los Angeles, no other city in 
the world is made up of so many intel- 
ligent and well-to-do people so far from 
their old homes and from homes so widely 
scattered, Perhaps in proportion to popu- 
lation there is no other city in whose house- 
holds are in vogue so many varieties of cookery from so 
mam T lands and localities. It is therefore a place where 
housewives may have a most cosmopolitan comparing of 
notes. Without going outside their own ward or their own 
"social set," they may exchange recipes for English pud- 
dings, New England pies, French sautes, Italian pastes, 
Swiss hassenpfeffer, Virginia cornpone, Mexican choco- 
late — in fine, the dishes of every land, and from typical 
housekeepers thereof. 

Taking a hint from this fact, a committee of ladies con- 
nected with the Landmarks Club (Mrs. J. G. Mossin and 
Mrs. George H. Wadleigh) have compiled the following 
book from the best personal sources ; and it is offered to 
the public in the belief that it will be of real worth to 
housekeepers, not only in California but elsewhere. 

The chapter of recipes for the most famous dishes of old- 
time California, Mexico and Spanish America in general, 
is believed to be the only reliable collection of the sort 
available. 

A brief account of the purposes and work of the Land- 
marks Club is given on page V. 



SPANISH- AMERICAN COOKXRY 



BY CHAS. F. LUMMIS 



jHE generic food habits of all long-established 
peoples are invariabl3 r based upon the average 
hygienic requirements of their habitat. The 
fruit-and-vegetable diet of the tropics; the om- 
niverous but heavily meat-consuming diet of 
northern lands; the still more heating fat diet 
of the polar regions — all are essential, in a 
broad way, to people in those respective envi- 
ronments. They have not been reasoned out 
by philosophers, indeed; but they have been 
arrived at b} T the slow, sure, common-sense 
gravitation of the race in its natural condi- 
tions. It is only in over-civilization, when 
other things than our real bodily needs begin 
to dictate our menu, that dyspepsia becomes 
our tenant. And it is a stupid traveler who 
mocks the ancient wisdom of the country as to 
what in that country should be eaten. 
In the most important parts of Spanish America, and 
particularly in the high and dry regions — the " arid lands " 
like California, Arizona, New Mexico, the great Mexican 
plateau, Peru, etc. — the unconscious experimentation of 
centuries has shaped a general dietary plan of its own ; 
varying in details with the localit}^ but harmonious enough 
to be reckoned as a class by itself. It is, of course, the 
oldest American " School of Cookery," with more than 350 
years at its back ; and it is also the most wide-spread. It 
probably also derives more from the wisdom of a still re- 
moter American antiquity than does any other national 
cuisine on this continent. If we incline to turn up our 
noses at Indians as instructors in eating, we may remember 
that they taught us potatos of both sorts — for not onl}^ 
the sweet, but the " Irish " potato were exclusive natives of 



LANDMARKS CLUB COOK BOOK. 



111 



America and were never beard of in the Old World till the 
Spanish acquired them in the New — our corn, sag-o, succo- 
tash, chocolate, cocoa, tapioca, peanuts, Lima beans and a 
great many other foodstuffs. And some of these, thoug-h 
in every-day use among- us, are never tasted in their per- 
fection except in Spanish America. For perfect chocolate, 
g-o to Mexico; while a Guatemala Indian would be ashamed 
to offer anyone what a majority of us would call a cup of 
coffee. 

Palatable anywhere, this g-eneral dietary plan is almost 
indispensable in the countries where it has grown up. It 
admits of infinite variation ; but its essential features are 
not to be disregarded. "Americans," for instance, who set- 
tle in California and continue to eat precisely as they used 
to in Maine or New Jersey or Indiana, need not wonder if 
in the long run their digestions fare as would the dig-estion 
of an Eskimo removing- to Ecuador and maintaining- his 
diet of blubber. In a word, diet must be adapted to cli- 
mate. Natural man always does so adapt it — by the slow 
process of the survival of the least foolish — and has his 
reward. He has little need of dentists or appetizer, and 
biliousness, dyspepsia and gout are strangers to him. It is. 
well for civilized people to be as wise. For such as dwell 
in the arid half of the United States, the Spanish-American 
menu can give many profitable hints. 

Without going- into an exhaustive essay on the details of 
this food-scheme, it will be enough to note a few of its 
vital characteristics. It is on the whole simpler than our 
average United States menu, with less pastry, less meat, 
and less flummididdle bread. Fruits, vegetables and soups 
are rather more predominant in it. For anti-bilious reasons 
it is much more hig-hly seasoned than our own cookery. 
One of its characteristics is a liberal use of the chile, or 
native American red pepper, both green and ripe. This is 
not like the vicious cayenne or the venomous tabasco, but 
sweeter, more agreeable and more healthful than either. 
Most Americans do not at first flush like dishes in which 
it predominates ; but it is an easily acquired taste — and 
once learned, there is nothing- of which one becomes fonder 



IV 



LANDMARKS CLUB COOK BOOK. 



than a good concoction of chile. Green, it is chopped and 
fried with potatoes or meat or beans, to their great advan- 
tage. It is also used whole as a wrapper for stuffing of 
forced-meat, cheese, etc. When ripe, dried or fresh, it is 
ground up and cooked as the sauce of hundreds of dishes. 
Its "hotness" can easily be regulated without destroying 
its flavor, by soaking, by removing the seeds, by adding 
tomatoes, and so on. In any shape it is palatable, and in 
almost every shape beneficial to the system — though some 
few people find the green chiles, particularly when un- 
cooked, too laxative. It is really a necessity of the arid 
lands ; an unequaled stimulant to the liver, which tends in 
these climates to become torpid. 

A number of the most famous and typical dishes of old- 
time California, New Mexico, Mexico and Peru, are here 
printed — most of them for the first time in English. There 
is very little precise measuring done among these old- 
fashioned cooks — much depends upon the instinct and prac- 
tice of the chef. I n^self— :who learned to cook for myself 
on the frontiers, and to cook well — always take "some" of 
this and "some" of that, and have not made a very bad 
dish in a good many years. As with my grandmother's 
doughnuts — the first things I assayed to cook in my early 
"baching it" in New Mexico — there had to be a sort of 
enlightened guess-work on my part. But after a few trials 
my doughnuts were as good as anyone's. So with these 
Spanish-American dishes. Even if the precise proportions 
could be given, they might be "too rich" for a strange 
palate at first trial. A reasonable cook, with the following 
directions, can very soon adjust proportions to personal 
taste. When that shall have been done, the family dietary 
will have been enriched by just so many new, agreeable and 
hygienic dishes. 




OFFICERS. 

President, Chas. F. Lummis. 
Vice-President, Margraret Collier Graham. 
Secretary, Arthur B. Benton, 114 N. Spring- St. 
Treasurer, J. G. Mossin, California Bank. 
Corresponding- Secretary, Mrs. M. E. Stilson. 

812 Kensing-ton Road. 
Chairman Membership Committee, Mrs. J. 



TO CONSERVE THE MISSIONS 
AND OTHER HISTORIC 
LANDMARKS OF SOUTHERN 
CALIFORNIA 



DIRECTORS. 

J. G. Mossin. 
Henry W. O'Melveny. 
Rev. M. S. Liebana. 
Sumner P. Hunt. 
Arthur B. Benton. 
Margaret Collier Graham. 
Chas. F. Lummis. 
Mossin, 1033 Santee St. 




HE Landmarks Club, under whose auspices 
and for whose benefit this book is pub- 
lished, is an org-anization of well known 
men and women, incorporated under the 
laws of the State, to preserve the historic 
landmarks of Southern California. Its 
officers receive no compensation whatever. 
The largest effort of the club has been to preserve from 
further spoliation and decay the remains of the old Fran- 
ciscan Missions. The noblest and most impressive ruins in 
the United States, these venerable piles were going" to 
pieces with fearful rapidity, an unprotected prey of vandals 
and the weather. The club has secured long* leases on San 
Juan Capistrano (1776) and San Fernando (1797) and is 
about to secure one on the "Mother Mission," San Diego 
(1769). It has raised about $4700 by subscription and other 
means, and applied it to extensive preservatory repairs upon 
these three Missions. There is no Philistine "restoration." 
All work is done under the expert supervision of men who 
have long- and seriously studied the Mission architecture 
and history. The ruined roofs have been replaced with 
new and massive structures upon which the original tiles 
have been used. Over two acres of roof have been put on. 
Breached walls have been repaired, leaning- walls under- 
pinned and tied, crumbling masonry buttressed, several 



vi 



LANDMARKS CLUB COOK BOOK. 



hundred tons of debris removed, and a new era of care- 
taking- introduced. Without such steps, most of these great 
buildings (being of adobe, which is almost imperishable if 
protected but very vulnerable to dampness) would have been 
mere mounds b} r 1905. As it is, the repaired ones will now 
stand about as they are for another full century. Yet 
only a very small part of the necessary work of protection 
has yet been accomplished. Each of these Missions was 
not a mere church, but a little walled city in the wilder- 
ness, with scores of buildings and miles of walls. Only the 
chief buildings at each of these three places have thus far 
been safeguarded — and of their size and beauty, as well as 
of the work done upon them by the club, some idea may be 
had from the illustrations in this volume. For the great 
work 3 r et to be done, funds are urgently needed ; and the 
club appeals to all who can feel for such a cause. Member- 
ship in the club is $1 a year, and there are no other bars. 
Ivife memberships are $25 ; and a few public spirited men 
and women have given larger sums. All contributions are 
acknowledged by receipt and in the magazine Out West. 
Moneys may be sent to the president or secretary. 

Besides this work upon the Missions, the club has saved 
the historic Plaza of Los Angeles from obliteration, and 
preserved several hundred of the historic street names which 
were being- replaced with irrelevant new titles. 

It is now also engag-ed in extensive repairs to the Mis- 
sion chapel at Pala. 

Chas. F. Lummis, 
Los Angeles, Cal. President. 



Honorary Life Members : R. Egan, Tessa L. Kelso. 

Life Members : Jas. B. Lankershim, J. Downey Harvey, Ed- 
ward E}. Ayer, John F. Francis, Mrs. John F. Francis, Mrs. Alfred 
Solano, Marg-aret Collier Graham, Miss Collier, Andrew McNally, 
Rt. Rev. G-eo. Montgomery, Miss M. F. Wills, B. F. Porter, Prof. 
Chas. C. Bragdon, Mrs. Jas. W. Scott, Mrs. Phoebe A. Hearst, Mrs. 
Annie D. Apperson, Miss Agnes Lane, Mrs M. W. Kincaid, Col. H. 
G. Otis, H. Jevne, J. R, Newberry, Dr. W. Jarvis Barlow, Marion 
Brooks Barlow, Miss Mira Hershe}". 

Committee on Cook-book : Mrs. J. G. Mossin, Mrs. George H. 
Wadleigh. 



CHAPTER L 

Some Spanish- American Dishes of California, Mexico, 

Peru, etc. 

FURNISHED BY CHAS. F. LUMMIS. 



CHUPE, THE "NATIONAL SOUP" OF PERU. 

Boil potatos, white or sweet. Shrimps are the highest touch 
of Chupe, but in Peru they are as large as a young lobster. 
The large Barataria shrimps will do. In default of them, use 
slices of any large, meaty fresh fish — cod, halibut, etc. A 
smother is made in a pot, with butter, salt, a pinch of sweet 
marjoram, a little strong vinegar and a little pepper. Into this 
put successively the potatos, cut in halves, the shrimps or 
fish, quarter of a pound (for an ordinary family) of fresh 
cream cheese, cut up into pieces the size of the finger, and break 
into it four eggs. Pour on the boiling water in which the po- 
tatos were cooked, and boil slowly for an hour. Properly 
made, Chupe is admitted by travelers to be one of the most 
delicious soups in the world. 

SANCOCHADO (PERU). 

In a pot set water to boil, salting it first. Take rump beef, 
with plentv of fat. soup bones, and some dried beef. Wash 
carefully, and put in the pot when the water boils. Add a 
handful of rice, and one of peas, soaked over night. When it 
boils again, skim thoroughly, and add parsnips cut up. a whole 
onion and a couple of red chiles. When the meat is very ten- 
der, set back and allow to settle. In serving, the soup should 
be sprinkled with green peppers, onions, parsley and coriander, 
all chopped very fine. 

AJIACO (PERU). 

Boil prime potatos. In a stew-pan prepare a smother with 
salt, ground red chile, plenty of lard or butter, and shredded 
onions. Put in the potatos, cut up but not smashed, and 
plenty of grated fresh cheese. Stir well and add a little broth, 
that it be not too thick. Serve with hard-boiled eggs cut in 
four ; and sprinkle with chopped parsley and grated cheese. 



2 



LANDMARKS CLUB COOK BOOK. 



TORREJAS DE PESCADO (PERU). 

(Fish fritters) : Take fried fish, remove all bones and pick 
to bits. Chop onion, parsley, marjoram and tomatos, and stir 
well together. In separate dish beat up two to four eggs till 
very light ; pour into them, without stopping beating, the 
minced onion, etc. When these are well beaten together, add 
a little flour and continue beating until the whole is well mixed. 
Then add the picked-up fish, pepper and salt, all the time beat- 
ing the batter. Have a pan of hot lard ready, as for dough- 
nuts, and drop the batter into this, a spoonful at a time, and 
cook them a delicate brown. 

Very delicious shrimp fritters are made in the same way. 

LOMITO (peru). 

Take a piece of fresh pork tenderloin and slice it as for 
beefsteak. Take a plenty of ground chile, a little cayenne pep- 
per, and dissolve all in good vinegar. Put the slices in this for 
one hour, and then lay them aside to dry off. To use, grease 
them with a little butter, and broil. 

PAPAS RELLENAS (PERU). 

(Stuffed Potatos) : Mash potatos soft and moist and sea- 
son well with salt and pepper. Mince up cooked beef, and 
make a cone of it, with raisins, clove, a little good port wine, 
minced hard-boiled egg and stoned ripe olives. Cover this with 
the batter of mashed potato, forming a ball, and fry in hot lard 
like doughnuts, to a golden brown. 

TAMAL CRIOLLO (PERU). 

(Creole Tamales) : Take white hulled corn and mash thor- 
oughly. Put in a clean covered dish. Put in a pot to boil, a 
little water with morsels of fresh pork (or chicken), with salt. 
When it comes to a boil, take out the meat and wet up the 
corn-dough with this broth. Warm a pound of lard or but- 
ter, add ground chile and a little anise, and mix this thoroughly 
with the dough. Fry the pieces of meat well with a little lard 
and plenty of ground chile. Make a wrapper of clean corn 
husks six or eight inches long, lapping so they will thoroughly 
enclose an oblong roll two inches in diameter. Tie one end 



SPANISH-AMERICAN COOKERY. 



3 



with corn husk. Lift half the wrapper, and in the lower 
cradle put a handful of the corn-dough ; nest in its center a 
piece of the meat, a little of the sauce in which the meat was 
fried, a stoned ripe olive, three or four roasted peanut kernels 
(peeled), and a small piece of hard-boiled egg. Cover all with 
another portion of the corn-dough, draw the corn-husk wrap- 
per OA^er the whole and tie the other end, making the package 
oblong. A pot of boiling water, fairly salted, must be ready; 
and in this the tamales should be boiled three hours. 

HUATIA (PERU). 

Boil fresh pork and then fry it. Boil good sweet potatos 
separately. Prepare a sauce with plenty of lard, ground chile, 
salt, cumin and the juice of a sour orange (or lemon) in a stew- 
pan. Put in the meat, cut in pieces, and the sweet potato in 
slices, and cook slowly two hours. 

RlESTEK A LA CHORRIIJ y ANA (PERU). 

In a smother of tomatos, onions, pepper, shredded green pep^ 
pers and a little vinegar, all with plenty of lard, cook the beef- 
steak in slices until thoroughly done. Serve with boiled sweet 
and white potatos, sliced. 

PERUVIAN AEBONDIGAS. 

( Stuffed green peppers ; the Mexican Albondiga is entirely 
different) : 

Boil mutton till tender. Scald large green chile peppers and 
remove their thin outer skin. Hash the meat and make it into 
a stuffing with raisins, stoned ripe olives and hard-boiled eggs 
minced fine. Fill the peppers with this stuffing, and put them 
in a pot in which has already been prepared a sauce of tomatos, 
whole red chile peppers, raisins, onion and a little broth, and 
heat slowly, twenty minutes, without stirring. Garlic can be 
added. 

MEXICAN TAMAEES. 

A good Mexican recipe for tamales is as follows : 
Place some ripe corn with a little piece of lime, and enough 
of water to well cover it, on the fire and let boil until the corn 



4 



LANDMARKS CLUB COOK BOOK. 



begins to peel. When it is cool, rub between the hands until 
the skin and the kernel separate. Rinse in several waters, and 
with a knife pick the little black points out of each grain, and 
leave it soaking in water out in the air over night — the Mexi- 
cans believe the dews possess special virtue for blanching the 
corn, and a good cook prides herself on the whiteness of her 
tamales. The next day the corn is ground on the metate (in 
a mortar will do ) . Then for nine pounds of the prepared corn 
take a pint of warm water and an ounce of salt ; mix and 
beat with the hands, adding gradually 2 lbs. of melted lard. 
Continue beating until when you place a little ball of the dough 
on water it will float. Have some dried corn husks ready 
( which have been well washed), and on each husk place a 
generous spoonful of the dough; add some guiso (stuffing), 
tie up and steam for about four hours. 

Guiso. — Toast some red peppers, taking care that they do 
not burn : then soak them in tepid water until they are soft. 
Remove the seeds and veins ; grind in a mortar with a piece of 
bread fried in lard a little bit of chocolate, some cinnamon, all 
moistened with a little stock, in which a small bit of pork has 
been boiled. Put all these, with a little lard, into a saucepan, 
and when it bubbles, add the pork minced fine. Let it boil up. 
and it is ready for the dough. 

Sweet Tamales. — Are made in precisely the same way, only 
that the salt is omitted and 1 lb. of white sugar added, and rai- 
sins, cut up almonds and anise seed are put in the dough ac- 
cording to taste. 

Of course, the above quantity makes a large number of ta- 
males. They are difficult to make well, but are extremely del- 
icate and delicious. 

patitas cox maxi (peru). 

(Trotters with Peanuts) : Sheep's feet or pig's feet thor- 
oughly boiled : parboiled potatos. quartered, are to be put in a 
smother made with plenty of roasted peanuts, part whole, part 
ground up. and seasoned with allspice. Fry all together in 
this batter for ten minutes, stirring constantly. If very thick, 
add a little broth. 



SPANISH- AMERICAN COOKERY. 



5 



PAPAS COX ATI ( PERU). 

(Peppered Potatos) : Boil potatos of the best quality, not 
too soft. Make a smother of the best red chile (Mexican pep- 
pers ) , much lard, fresh cheese chopped fine, a little chopped 
onion, and a little fine vinegar. Put this in a saucepan, put in 
the potatos whole, and stir well while cooking, about 20 min- 
utes. Add a little broth, that the sauce may not be too thick. 

CARNE EX ADOBO (PERU). 

( Meat in Pickle-sauce ) : Cut into small lumps a good-sized 
piece of fresh pork, and put it to fry. When half fried, add 
chopped onion and plenty of ground red chile, stir well, add a 
little strong vinegar, and cook 15 minutes. 

MIGAS (PERU). 

Soak stale bread, squeeze the water out. put it in a smother 
with plenty of lard, ground chile, chopped onion and a pinch 
sweet marjoram ; add plenty of fresh cheese crumbled up, and 
stir all constantly till well mixed, say ten minutes. Dress with 
stoned olives (ripe), crumbled fresh cheese and hard-boiled 
eggs chopped. Goat's cheese is best for Migas. 

TAMAL SERRAXO (PERU). 

( Mountaineer Tamales I : Corn-dough made in the same 
method as for Creole tamales. and wrappers prepared the same. 
Take J 2 lb. lard, the pieces of pork cooked in the broth with 
which the dough is wet up : onion chopped very fine, country 
sausage-meat, peeled roasted peanuts, a few grains of anise, 
stoned ripe olives and a little good sweet wine (sherry or 
port). Fry all this together well, and let cool off. Put corn- 
dough in the wrapper as before, and in the center put one of 
each of the things in the sauce — meat, olives, etc. — and a quan- 
tity of the sauce. Cover with dough, tie wrappers as before 
and boil three hours. 

GATO DE LIEBRE. 

(Hare "Pie") : This dish will have a curious sound to many 
ears ; but it is fit for a king, and held in grateful remembrance 
by those who have ever eaten it cooked by an expert. Even 



6 



LANDMARKS CLUB COOK BOOK. 



the "udder of a cow" can be procured by pre-arrangement with 
the butcher. This preparation disputes with the Swiss "Hassen 
pfeffer" precedence as the most delicious dish ever made from 
hare or jackrabbit. 

Remove all bones, membranes and tendons from a hare (or 
jackrabbit) roasted beforehand. Pick to pieces roughly, and 
grind (upon a metate or in a mortar) all the meat, together with 
the boiled udder of a cow. Mix all, when ground, with bread 
crumbs moistened in soup, adding salt, pepper, parsley, a bit of 
garlic, thyme and bay leaves, all chopped very fine. Wet up 
with yolks of eggs, and give the whole another turn in the 
mortar. Cover the bottom of a tin pan with thin slices of ham 
or bacon, putting the preparation on top and covering it with 
other slices of ham or bacon. Bake in the oven ; or cook in a 
steamer until done, and then fry brown. Remove from pan by 
putting the latter in boiling water. Remove the slices of bacon 
and cover the dish with bread-crumbs. 

PICHONES BORRACHOS. 

("Drunken Pigeons") : Stew your pigeons till nearly done. 
Toast a number of very red tomatos, remove the skins, and 
put them to fry with a good slice of bread (broken up) and 
a handful of almonds. Fry separately a little ground parsley 
(and a bit of garlic if desired), and add a pint of claret, all the 
broth in which the pigeons were cooked, a handful of raisins, 
a few pieces of citron, some ripe olives, a little sugar, cinna- 
mon, pepper and clove. Put the pigeons into this broth and 
let them cook a few minutes until done. 

galloria. 

(Fried Bananas) : Ripe bananas, cut lengthwise, fried in 
butter or olive oil. They may also be dipped first in a batter of 
beaten egg. In Michoacan there is a great business in dried 
bananas, which are also delicious when fried. 

POLLOS DL LA BLLLA MULATA. 

(Chickens d lathe Beautiful Mulatto) : For four small chick- 
ens, brown in lard half a pound of fresh pork, quarter of a 
pound of almonds, a piece of bread, four ripe tomatos. Grind 
all in a mortar or metate. Fry onions chopped fine, with a 



SPANISH-AMKRICAN COOKERY. 



little parsley (a bit of garlic if desired) . Add the other ingre- 
dients and fry all together. Add the chickens, with the broth 
in which they have been fully cooked, with pepper, salt, ground 
clove and cinnamon. Let come to a boil, add a cup of sherry, 
and serve. 

OSTRAS DE LA BUKNA MUJER. 

("Good Woman's Oysters") : Slightly stew the oysters in 
their own liquor ; dry them, and cut them up very fine. Mix up 
bread moistened in milk (no crusts), with parsley, onion and 
anchovies, all chopped very fine, salt and a little fresh butter. 
Knead up with the oysters, stirring in several yolks of eggs. 
This mixture can be laid in cakes upon the shells or in a pan 
powdered with fine bread-crumbs and put into the oven to 
brown. 

OUESADIEEAS DE PRISA. 

("Hurry-up Cheese Cakes") : Upon small and thin pan- 
cakes crumble cheese, old or fresh. Double the pancake over, 
and run a thread through the edges so the cheese cannot fall 
out. Put them in the oven or in the frying-pan until the cheese 
begins to melt. Then the Quesadillas should be eaten hot — for 
when cold they lose all their flavor. 

GUAXOEOTE En MOLE VKRDE. 

(Turkey in Green Sauce) : One of the simpler of scores of 
ways to prepare the famous Mexican dish of turkey "en mole" 
(mo-ly) is as follows: 

Grind up well (on metate or in mortar) a good quantity of 
tomatos with some toasted green chiles — taking the veins out 
of the latter if it be desired that the "mole" shall not "bite." 
Grind also one or two branches of green coriander. Fry the 
turkey raw in medium-sized pieces ; and fry the tomatos, chiles 
and coriander by themselves. Then put the pieces of turkey 
in this sau@e, add water, salt it and let it boil till tender; add- 
ing a little ground clove, some tiny green chiles, some very 
small summer-squash (boiled) and some twigs of coriander. 

CHILE SAUCE (MEXICO). 

The Mexican chile Colorado or red pepper, is sweeter and 
less vicious than the Eastern article, and is used in innumer- 



LANDMARKS CLI'B COOK BOOK. 



able dishes. It is one of the most healthful condiments in the 
world, and almost a hygienic necessity in California and other 
non-humid lands. If an acquired taste, it is certainly one of 
the last to be given up. 

For ordinary sauces, toast lightly your red chiles, dry or 
fresh, in the oven. Soak in water a few minutes, and grind 
on a milling-stone or in a mortar, to a wet pulp. Strain in a 
colander to remove bits of skin. The "hotness" can be gradu- 
ated by leaving or removing the seeds, which contain most 
of the fire. Add a little salt and a tablespoonful of vinegar, 
and fry all together with a little butter. 

CHILE COX CARNE ( MEXICO ) . 

Is made by frying beefsteak or other meat, cut in cubes, in 
this sauce. The sauce is also excellent cold for any meat, 
beans, etc. 

ENCHILADAS. 
(There are very many recipes, but this is my favorite.) 
One of the most famous dishes of Mexico and early Cali- 
fornia. Make a chile sauce, as above described, of about 15 
red chiles. Make corn-meal pancakes, rather thin and six inches 
across. 

Dip each into the fried chile mixture, lay on a large plate, 
cover with raw onion chopped fine, grated cheese, and stoned 
ripe olives cut in half. Lay on this as many other pancakes 
soaked in the chile and covered with the onion, cheese, and 
olives, as desired. Pour the chile mixture over the top; set in 
a hot oven about three minutes. Serve very hot. cutting it like 
a layer cake. Or. each pancake may be folded like a turnover, 
with this sauce inside ; but this is much more trouble. 

ANOTHER CHILE SAUCE. 

Take some ripe peppers and toast on the fire until they are 
the color of gold. While they are still warm, remove the outer 
skin, the veins and seeds. Add to what remains, when cool, 
the juice of an equal number of tomatos toasted in the same 
manner as the peppers, a little salt, an onion (if liked), and 
crush all together with a little water. 



SPANISH-AMERICAN COOKERY. 



9 



CHILES RELLENOS CON QUESO ( MEXICO). 

(Green Chiles stuffed with cheese) : Take big green chiles 
and put in hot oven until blistered. Remove from oven and 
wrap in a cloth, to keep the steam in to make them peel easier. 
Peel while still hot. Take out seeds and veins — and put inside 
each chile a long slice of American cheese. Dip into a light 
batter of eggs and flour with a little baking powder, and fry 
in hot fat, like doughnuts. Serve hot. 

Another kind of chiles rellenos is stuffed with minced meat 
(raisins added, if desired), and fried with a very little butter 
till brown. 

CHILES RELLENOS DE PICADILLO ( MEXICO). 

(Stuffed Green Peppers) : Choose large green peppers with 
a thick skin. Toast them for a few minutes (the Mexicans put 
them right on the coals, but they toast nicely on the stove or on 
a hot pan). Then remove the thin outer skin, the seeds and the 
veins, which are very hot (or, as the Mexicans say, "tnuy 
bravo") . Let them soak in salt and water for an hour ; this 
will remove all unpleasant fieriness. Stuff and fry either plain 
or rolled in egg and bread crumbs ; and before removing them 
from the fire pour over them some tomato sauce. To make 
the stuffing, chop up some cold meat fine, mix with it an onion, 
a clove, salt, all chopped fine, and cook ; adding, if you wish, 
a sprinkle of vinegar. To make the sauce, toast the tomatos 
in the same manner as the peppers, mash them with a little 
salt, strain and cook with a little butter. 

MEXICAN STUEEING EOR TURKEY. 

Soak a couple of rolls or a piece of bread, finely crumbled, 
in a quart of milk. When sufficiently soaked, add three eggs 
(without beating), 2 oz. butter, a -little salt and dust of nutmeg, 
4 oz. almonds blanched and cut into small pieces. After beat- 
ing this mixture well, put it to bake in the oven ; and when it 
is cooked (you can tell this by testing it with a straw as you 
would a cake) stuff the turkey. 

ERIJOLKS* (MEXICO AND CALlEORNIA) . 

The Frijol, "Mexican brown bean" or "pink bean," is about 
twice as large as our Navy bean, and much richer and more 

*Pronounced f ree-ho-less. 



10 



LANDMARKS CLUB COOK BOOK. 



nutritious if properly prepared. The great secret is to cook it 
sufficiently — and the oftener it is warmed over the better it 
becomes. 

Boil two cupfuls of frijoles slowly at least a day. They 
are often eaten thus, but are improved by frying them with hot 
fat, butter or salt pork. They are also excellent fried with fat 
and chile sauce made as directed. 

The favorite Lummis recipe is to heat them in a frying-pan 
with a little grease and very little of their liquor ; and when 
hot stir in two-thirds of a cup of grated American cheese, 
rather biting. Stir thoroughly and cook ten minutes. 



These are made in Mexico with a bunuelos iron like the 
cut. Any tinsmith can make it. But bunuelos are as good, if 
not as pretty, dropped from a spoon into the hot fat. Take 
i Yi lbs. of flour, iy 2 pints of milk, i egg, a pinch of sugar and 
salt, 3 teaspoonfuls of Royal baking powder. Mix the flour, 
baking powder, sugar and salt together and sift. Beat the 
egg and mix it with the milk ; beat again, then add to the other 
ingredients and stir thoroughly. The batter should be as thick 
as rather thick pancake batter. Have some lard hot as for fry- 
ing doughnuts ; dip the mould carefully into the batter, just 
enough to cover the bottom, then shake it gently in the lard 
until the bunuelo floats away on the lard. When it is cooked 
to a golden brown, fish it out with a fork. Continue to dip 
the mould first in the batter, then in the lard, until all the 



BUNUELOS (MEXICAN FRITTERS). 




THE BUNUELOS MOULD. 



SPANISH- AMERICAN COOKERY. 



11 



batter is used up. Then either dip the cakes in a simple syrup 
of sugar and water, or powder with sugar. 

RANFANOTE (PERU). 

Bring cane molasses to a boil, with a few orange peels and 
sticks of cinnamon. As it starts to boil, add plenty of Amer- 
ican cheese, crumbled fine, walnuts, peanuts and cocoanut all 
well broken up, very small pieces of dry bread, a few cloves, 
and a little butter. Let it come to a hot boil, cool on plates and 
sprinkle with cinnamon. 

cocada (peru). 
(Cocoanut Sweets) : Grate an ordinary cocoanut, grate a 
sweet potato and remove the starch. The fibre that is left mix 
with the grated nut thoroughly as possible. Put in a kettle a 
little water with three lbs. sugar and make a syrup. As soon 
as this begins to boil, clarify it with an egg. Then put into it 
the mixed cocoanut and sweet potato, and stir well with a 
wooden spoon. When it is about to boil, add the well-beaten 
yolks of six eggs ; stir, and let it come barely to a boil. Re- 
move and sprinkle well with cinnamon. 

CAMOTES CON DULCE (PERU). 

("Candied Sweet Potatos") : Parboil small, peeled sweet 
potatos, cut in quarters lengthwise. Let them merely come to 
a boil. Put them in cane molasses or brown cane sugar syrup, 
as if for candy. Add four cloves and a little pepper, well 
ground. Boil four hours over a slow fire. Before serving, 
sprinkle with powdered cinnamon. 

CANDIED PEACHES (MEXICO). 

Take twenty-five large peaches and let them lie in water for 
a little while ; then remove the down by rubbing with a cloth. 
Stone them and put them in a kettle with two lbs. granulated 
sugar — a layer of peaches and a layer of sugar — add one-half 
pint water and place on a moderate fire. When the syrup is 
thick, take off the fire, and put peaches and syrup together in a 
dish. Flatten the peaches with a wooden spoon and turn from 
time to time, putting them in a place where the sun will shine 
on them. When they are nearly dry roll in colored sugar. They 
will keep a long time. 

2 



12 LANDMARKS CLUB COOK BOOK. 

ATOLK DE PINA (MEXICO). 

(Pineapple Gruel) : The Mexicans prepare the corn for 
atole in much the same way as for tamales; but it is very nice 
made as follows : Into five pints of fast-boiling water besprinkle 
eleven heaping tablespoons of Indian meal and one teaspoon of 
salt. Stir well and boil for an hour. Grate one-half of a large 
pineapple ; mix with it one pound of sugar, a small bit of cin- 
namon, one pint of boiling water, stir well and strain into the 
boiling meal. Stir the mixture well again, pour into a pitcher 
and serve hot or cold. If cold, it looks pretty in glass custard 
cups. 

CAJETA DE CAMOTE Y PINA (MEXICO) . 

Clarify one and one-half pounds of sugar, strain and place 
again on the fire, and let it boil until when you let it fall from 
the spoon it is clear and smooth as a mirror. Take it off the 
fire and add two pounds of camote (sweet potatos) which have 
been boiled, mashed, and pressed through a sieve. Return to 
the fire, stir constantly so that it will not stick, and when you 
can see the bottom of the saucepan add one-quarter of a pine- 
apple which has been grated on a bread grater, and strained. 
Place again on the fire until you can see bottom once more, 
and it is done. Serve in a preserve dish and eat with a fork 
or spoon. This makes a delicious dessert, and is well worth 
any trouble to make. 

Instead of pineapples, apples may be used in this recipe with 
great success, and it is much easier made. Peel, slice and core 
one and one-half pounds of apples, stew very soft and add 
to the mixture in place of the pineapple. 

CAJETA DE LECHE (MEXICO). 

Take six pints of milk, one and one-half pounds of brown 
sugar, and a tablespoon of flour. First clarify the sugar, that 
is, beat up the white of one egg thoroughly with a cup of cold 
water, and add this to the sugar dissolved with one of water. 
Heat the whole mixture until a scum appears. Remove from 
the fire and skim. Repeat until no scum arises. Then put 
three pints of the milk, the clarified sugar, and the flour (pre- 



SPANISH-AMERICAN COOKERY. 



13 



viously mixed with a little milk) in a saucepan on the fire. Stir 
it constantly, being careful not to remove the spoon, and let 
it boil until you can see the bottom of the saucepan. Then add 
another one and one-half pints of milk and repeat the opera- 
tion ; lastly add the remaining one and one-half pints of milk 
and continue to stir until you can again see the bottom of 
the saucepan. 

Two things of importance are, to stir constantly and never 
to take the spoon with which you are stirring it, out of the 
saucepan until you remove it from the fire ; then continue to 
stir briskly until it is thick. Pour on a plate, let it cool and it 
is ready to serve. 

ALMOND PASTE (MEXICO). 

Six pints milk, sweetened to taste. Add the yolks of six 
eggs previously beaten with a little milk. Add four ounces al- 
monds, blanched and pounded up (with a wooden potato- 
masher is easiest). Put this on the fire; and when it thickens, 
add four ounces more of almonds toasted and pounded. Let 
it boil up three times and it is done. Turn into plates and 
sprinkle with powdered sugar. Next day put it into the oven 
until it becomes a light brown. 

WALNUT PASTE ( MEXICO). 

Dissolve one and one-half pounds sugar in one quart milk. 
Strain it. Add one-half pound ground walnuts, and boil. 
When done, take it from the fire and stir till it thickens. 

CAJETA DE CELAYA (MEXICO). 

Six pints of cow's milk, three pints of goat's milk, mix and 
boil; allow it to cool, and remove the cream or scum. Burn 
one and one-half pounds sugar and then stir it into the milk, 
and add to it four and one-half pounds more of sugar, and 
six ounces of ground rice. Place the mixture on the fire and 
let it boil until it is thick. One can tell this, if when one takes 
a little of the paste in a spoon and whirls it around it adheres 
to the spoon. Then remove from the fire and add half a pint 
of sherry, stir until it is well mixed, and pour into plates or 
pretty dishes. 



14 



LANDMARKS CLUB COOK BOOK. 



LKCHE DE PIN A (MEXICO). 

(Pineapple Milk) : Six pints of milk, the yolks of six eggs, 
six ounces of pounded almonds, one pineapple. 

Sweeten the milk to taste and beat it into the yolks; strain 
and put on the fire. When it has boiled, add the pounded 
almonds and let it cook, then mix in the pineapple, previously 
mashed, and boil until it is thick, and remove from the fire. It 
should be quite thick, but not enough to cut into squares, and 
must also be eaten with a spoon or fork. It makes a dainty 
dessert. 

OTHER SPANISH-AMERICAN RECIPES. 

CALABACITOS CON CHILE VERDE. 

Half pound salt pork, two summer squash, one can of corn 
or the same amount of green corn cut from the cob, two onions, 
six green peppers. Fry onions and salt pork together, then 
add the vegetables and enough water to cook well. It should 
cook down very dry when done so that a little cream may be 
added before serving. 

Miss H. Kxickerbockek. 
CALABACITOS COX OLESO. 

Take one tablespoonful olive oil, put in two onions and six 
green peppers chopped fine, fry a few minutes. Cut two sum- 
mer squash into small squares, two or three tomatos peeled 
and sliced, put in enough water to cook well, but keep as dry 
as possible without burning. When ready to serve add some 
grated cheese. 

Miss H. Knickerbocker. 

CARXE CON CHILE. 

Half pound salt or pickled pork, two pounds lean meat — 
mutton or beef — four onions, two tablespoonfuls of ground 
red chile, one can tomatos or six or seven fresh tomatos Cut 
the pork in very small pieces, put in kettle with onions and 
fry till all is a nice brown, then add the meat cut in small 
pieces ; fry this only a minute or two. then add tomatos and 
chile and a little more water. Let it cook slowly two hours 
or more. When done thicken with a little flour and water 
and serve. 

Miss H. Knickerbocker. 



SPANISH- AMERICAN COOKERY. 



15 



CAPIROTADA, A SPANISH PUDDING. 

Take three or four small green onions, chop fine, fry in hot 
lard., add a pint of hot water, put in sugar enough to make 
quite sweet, a handful of raisins, salt and a little fresh coriander 
leaf. Take slices of stale bread, wet in mixture, lay in baking 
pan one layer, pour over a little juice, put on some pieces of 
cheese, another layer of bread, etc.. till the pan is filled, then 
pour over all the mixture and brown in the oven. 

Miss H. Knickerbocker. 
CHILE CON HUEVOS. 

Mix two tablespoonfuls of ground red chile with a teaspoon- 
ful of flour in a little water until smooth, fry in a tablespoonful 
of hot lard a few seconds, add to this plenty of salt and hot 
water enough to make a thick gravy. Beat yolks and whites 
of four eggs separately, mix lightly together, add salt, drop 
this mixture into hot lard by tablespoonfuls, fry like dough- 
nuts. When done put in a tureen and pour the chile gravy 
over them. Serve immediately. 

Miss H. Knickerbocker, 
CHILES RELLENOS CON CARNE. 

Prepare the green chile as for chiles rellenos con queso. Yeal, 
beef, chicken or giblets may be used. Take one pound of 
cooked meat, one small onion, a sprig of parsley. Fry the onion 
and parsley together to a nice brown in olive oil. put in meat, 
one glass of port or sherry wine, a suspicion of garlic juice, 
a pinch of oregano* and salt. Stuff the peppers with this mix- 
ture. Have ready a thin batter of egg and flour, dip the pep- 
pers in this and fry like croquettes, lay on colander to drain 
and serve with tomato sauce. Stew tomatos, strain and thicken 
with flour rubbed in butter for tomato sauce. 

Miss H. Knickerbocker. 
CHILES RELLENOS CON QUESO. 

Take the large green peppers, toast over fire then dash into 
cold water and remove the outer skin, open carefully from the 
top, take out the seeds and veins and lay in cold water. Use 
one-third onion very well chopped and two-thirds mild cheese 

* Oreg-ano is marjoram. 



16 



LANDMARKS CLUB^COOK BOOK. 



cut very fine, dress this with olive oil. vinegar, a pinch of 
oregano and a few olives. Fill the peppers with this mixture, 
lay in baking pan, pour on a batter made of four eggs beaten 
lightly, half cup flour, one teaspoon baking powder. Make 
as many layers as you like — bake about thirty minutes. 

Miss H. Knickerbocker 

CHONZO. 

One pound fresh pork, one pound beef, one glass port wine, 
one-third teaspoon ful ground cloves, one teaspoon black pep- 
per, one teaspoonful oregano, two pods of garlic chopped very 
fine, salt, teaspoonful ground red chile. Mix all together. 
Have ready a frying pan of hot lard or olive oil about two 
tablespoonfuls. Put in the mixture and fry. When ready 
to serve drop in two eggs and stir well. 

Miss H. Knickerbocker. 

COLACHE. 

One quart young green tender pumpkin, two medium 
tomatos, one good size onion, one tooth garlic, one green 
pepper, one large tablespoon lard. Wash pumpkin and 
take out seeds, cut up into dice. Put lard into pot and 
when hot put pumpkin in and let fry about five minutes, stir- 
ring often ; salt. Then put in other ingredients, cut up real 
fine, cover and set back ; cook about three-quarters to one hour. 

Mrs. A. P. Kerckhoff. 

PAX RELLEXO. 

Prepare onions and cheese as for chiles rellenos con queso. 
take a loaf of French bread, cut into the long way of the 
loaf, put mixture between the two slices and some on top, 
put in oven and bake. 

Miss H. Knickerbocker. 

ENCHILADAS. 

Fifteen dried peppers, half a pint of California olives, one 
cup of grated cheese, four tablespoonfuls of minced chives or 
onions, two cups of corn meal, half a cup of flour, half a tea- 
spoonful of salt, tablespoonful of lard or shortening, one egg. 
tablespoonful of vinegar. 

Remove all seeds and string from peppers, wash thoroughly, 



SPANISH-AMERICAN COOKERY. u 
I 

put in stew-pan, cover with one pint of water, cook until the 
pulp on peppers is soft, about twenty minutes, strain through 
a colander into a deep bowl or pan, mash the chiles also through 
colander, the pulp will go through, leaving skins behind, mix 
the pulp well with the water, add the vinegar to this. Have 
frying pan hot. put in a heaping kitchen spoonful of lard, 
when melted and hot, put in a teaspoonful of chopped onions, 
let brown lightly, add heaping spoonful (also kitchen, and quite 
large ) of flour, stir well together, then put in pepper pulp and 
the salt. Should sauce be too thick, thin down with boiling 
water. Cut olives in small pieces, grate cheese, and mince the 
onions or chives. Make a batter of the meal, flour, half tea- 
spoonful of salt, lard and egg. a little thicker than for hot cakes, 
fry in hot lard or oil. in small cakes ; cook all the cakes first, 
dip them in chile sauce, one at a time, put on a hot platter, 
sprinkle olives, onion, and lastly cheese on each one. layer by 
layer, until all the cakes are used up, then pour sauce over all. 

Mrs. Henry Worthington. 
BERNALILLO CHILE SAUCE. 

Twelve large tomatos, twelve green chiles, twelve medium 
onions, chop well : three cups sugar, three cups vinegar, two 
teaspoons allspice, one teaspoon cayenne pepper, two heaping 
teaspoons salt. Boil all together till thick. 

Hannah M. Lund. 



CHAPTER II. 
SOUPS. 

Broth or stock may be made by boiling the cracked joints of 
beef, veal, or mutton in water, in the proportion of two and 
one-half pints to each pound of bones and meat. The bones 
and meat should be of about equal weight. Chicken and veal 
added to beef make a more delicate soup. 

Put the meat in the pot, cover with cold water, and let it 
come to a boil, then skim. Next set the pot where it will sim- 
mer slowly four or five hours, when it should be done. 

The next day, when the broth is cold, and the fat which has 
hardened on the top has been removed, a nice jelly will be 
formed, which, if kept in a cold place, should keep one week. 
When vegetables are usedj they should be added only in time 
to become well cooked. If onions are used, they should be 
fried in a little hot butter, before they are added to the soup. 
Potatos and cabbage should be boiled in separate water, before 
they are added to a soup. 

Just before dinner each day, if soup is to be served, it is 
only necessary to cut off some of the jelly, heat it, serve it alone 
or add any flavoring desired, as onion, tomato, asparagus, 
green peas, macaroni, vermicelli, tapioca, or any other flavoring. 

Stock should be kept in a stone jar, and is valuable aside 
from making soups, for gravies, sauces, and stews. 

TO CLEAR SOUP STOCK. 

Allow the white and shell of one egg for every quart of 
stock. Set it on the fire and stir till hot, let simmer ten min- 
utes, then add a cup of cold water, and strain through a fine 
strainer or napkin. 

M. B. W., "How We Cook in Los Ang-eles." 
ALMOND SOUP. 

Four pounds of veal, three quarts of cold water, simmer four 
hours. Add one medium onion, two stalks of celery, sprig of 
parsley, salt and pepper ; strain and when cold remove the fat. 



SOUPS. 



19 



Cook together one tablespoon of butter and one heaping spoon 
of corn starch ; add to the boiling soup and cook five minutes. 
Add a half pint of sweet cream, salt and pepper to taste; then 
add two ounces of almonds blanched and chopped very fine. 

Mrs. Phebe M. Jewett. 
SOUP OF DRIE)D APRICOTS. 

Wash in warm water dried apricots or peaches, boil them 
for one or two hours, strain soup ; add sugar to taste ; cut 
stiff baked custard in little squares and let them come to a 
boiling in the strained soup, or use instead custard squares 
farina. Boil farina with sugar in milk till it stiffens under 
constant stirring to prevent burning to the stew-pan ; take from 
stove for two minutes, stir in two well beaten whites of eggs ; 
let it cool ; cut into little squares of inch sizes ; let these come 
to a boiling in strained fruit soup. 

Mrs. H. E). Kiesshauer 

SOUP OP ASPARAGUS. 

Take two bunches asparagus, peel them and boil till tender; 
during that time boil in another pot carrots, celery, turnip, little 
leek, green of parsley, onion, tomatos, etc., etc., till soft; mash 
it, strain it ; add to this the strained asparagus water, teaspoon- 
ful of butter, salt a little and boil it with home-made, fine-cut 
noodles. Now cut asparagus in half length; that is, use only 
the short, soft part, and prepare these in any preferable style 
as a vegetable dish. 

Instead of noodles : Beat well two eggs, whites and yolks 
separately, with four tablespoonfuls flour, salt, little pepper, 
grated nutmeg, and drop into this boiling soup gradually with 
the knife. Let it boil for five to seven minutes. 

Mrs. H. e;. Kiesshauer. 

BKEP STOCK. 

Two and one-half pounds beef, two pounds shin of beef, one 
pound neck of mutton, one knuckle of veal ; put in two quarts 
of cold water and bring quickly to boiling point. Skim and 
put on back of range to simmer for two hours. Add two 
lengths of celery, one dozen pepper-corns, one onion, one tur- 
nip, one teaspoon salt, and simmer another hour. Strain and 



20 



LANDMARKS CLUB COOK BOOK. 



put aside for one day, when all the fat can be removed. In 

the summer, kitchen bouquet can be used instead of vegetables. 

Mrs. J. G. Mossin. 

BLACK BEAN SOUP. 

Put one pint of black beans to soak over night in two quarts 
of cold water. On the following morning drain off .the stale 
water and replace by two quarts of fresh water. Fry half 
onion and four stalks of celery in a tablespoonful of butter 
and add these to the beans. Boil all together till tender, then 
pass through a colander and replace on the stove. Season with 
salt, pepper and three tablespoonfuls of Worcestershire sauce. 
Blend a tablespoon of flour and butter and with a little lemon 
stir in the soup. Before serving, pour into the tureen half 
glass of good sherry wine. 

Mrs. Stilson. 

BOUILLON. 

Boil separately one chicken and one soup bone, keeping both 
well covered with water which has been salted to taste. Let 
stand a day ; after removing the grease, mix the two stocks to- 
gether. Season with salt, red pepper, one small stalk of celery, 
three bay leaves, one small bunch of parsley ; strain through 
a bag, in which crushed eggshells and the white of one egg, 
beaten to a stiff froth, have been placed. Keep pouring through 
until it runs perfectly clear. 

Louise S. Holterhoff. 

BROWN SOUP (SOUTHERN). 

Piece of beef as for any soup in cold water (one pound to 
a quart of water), twelve white cloves ; boil until meat is tender. 
Take out meat, skim, add chopped vegetables, cook an hour, 
then strain. Return clear soup to fire. Take two teaspoons 
flour, moisten with cold water until smooth like cream, stir 
into soup. Then add five meat balls made of meat chopped 
fine, bread crumbs, hard boiled egg chopped fine, and a pinch 
of sago. Broil with raw egg, dip in egg and cracker crumbs, 
fry brown and drop in soup. Boil up once. Slice two lemons, 
add two tablespoons tomato catsup and a tablespoon of vinegar. 

Mrs. Jerry Conroy. 



SOUPS. 



21 



CHERRY SOUP. 

Unseed three or four pounds of cherries, boil them with a 
little lemon peel, two cloves, cinnamon with three pints of 
water for about half hour's constant boiling, strain, add sugar 
to taste, juice of one lemon. Stir one or two eggs with a 
spoon, half tablespoon of butter, one cup full ground zwieback 
or bread crumbs, little nutmeg, salt and a little pepper to a 
dough, butter palm of your hands, form into round little balls, 
hazel nut size and boil them for about seven to ten minutes in 
your strained fruit soup. Peach or strawberry soup may be 
prepared the same way. 

Mrs. H. E. Kiesshauer. 

CREAM 01? CELERY. 

Boil a trimmed head of celery in one pint of water for thirty 
or forty minutes ; boil a piece of mace and a large slice of onion 
in one pint of milk; mix one tablespoonful of flour with two 
tablespoonfuls of cold milk ; add this to the boiling milk, and 
cook for ten minutes. Mash celery in the water in which it 
has been cooked, mix it into the boiling milk, add one table- 
spoonful of butter and season with pepper and salt to taste. 
Strain and serve immediately. This may be improved by add- 
ing one teacupful of whipped cream when the soup is in the 
tureen. 

Mrs. M. J. Connell. 

CHEESE SOUP (SPANISH). 

Take three large green peppers, roast them on the coals, 
throw them into cold water and skin them. Shred them and 
throw them into about a tablespoonful of hot lard. When 
well fried pour in about a pint of hot water and season with 
a little salt. Before serving put in a large cup of grated cheese 
and a few cracker crumbs. 

Mrs. W. O'Donoughue. 

CHESTNUT PUREE. 

One quart chestnuts, two tablespoons thick cream, two table- 
spoons butter, half teaspoon salt, quarter teaspoon paprika, 
quarter teaspoon onion juice. Shell, blanch and boil chestnuts 
till soft ; press them through a colander and mix all the other 



22 



LANDMARKS CLUB COOK BOOK. 



ingredients with them; make them quite hot; press through 

a potato sieve and serve. 

This may be served separately, or piled lightly in center 
of a dish if surrounded by meat. 

Miss Kate K. Whitaker. 

CHICKEN BROTH IN CUPS. 

Chop a chicken into pieces and put them into an earthenware 
pot with two tablespoonfuls of pearl barley, one teaspoon ful 
of coriander seed ; pour in two quarts of water and boil for 
chree hours, skimming frequently ; then add a handful or so 
of lettuce leaves, cover over the pot, remove it from the fire, 
let it stand for twenty minutes, strain through a cloth or fine 
sieve, and serve. 

Mrs. M. J. Connell. 

CHICKEN GUMBO. 

Cut up a young chicken, wash and season well, roll in flour, 
then fry in good dripping with a sliced onion to a light brown. 
Then add a cupful of strained tomatos, more seasoning of 
salt and paprika, and after it boils again add two dozen fine 
okra-pods sliced, and cook half an hour after it begins to boil. 

Mrs. C. E). Thom, Santa Mouica. 
CLAM BROTH. 

Three pounds clams, one pint milk, one spoon flour, one 
spoon butter, pepper to taste. Brush and rinse clams and 
bring to boil in one cup water ; remove clams and strain liquor 
through cheese cloth. Boil milk in double boiler and add 
flour, butter creamed, pepper and clam liquor, and serve 
very hot. 

MRS. J. G. MOSSIN. 

CONSOMME DUCHESSE. 

Butter a baking sheet, cover with four ounces of puff-paste, 
cook in the oven for six minutes, then cover the paste with 
forcemeat in small lumps laid at a little distance apart. Cut 
the paste into twelve equal sized pieces, each piece holding a 
lump of the forcemeat ; pour one quart of boiling consomme 
over and serve. 

Mrs. M. J. Connell. 



SOUPvS. 



23 



CORN CHOWDER. 

Put six onions chopped fine in porcelain kettle with one cup 
butter. Cook until tender, then add six ears of corn cut from 
the cob, six potatos pared and sliced, six crackers and two 
quarts water; let all boil till potatos are done. Put on quart 
milk in separate dish to boil and add last thing. Let all boil 
up once and serve. Do not stir while cooking, as it spoils 
the looks. In winter canned corn will do. 

Mrs. Capen. 

CORN SOUP. 

Grate corn from six ears, put corn into a kettle with one 
cup of water and let boil fifteen minutes ; strain. Have a pint 
of milk in double boiler, thicken with one tablespoon flour, 
one tablespoon butter. Add corn and liquor ; boil five minutes. 
Put half teaspoon salt and pepper to taste in tureen. Pour 
soup and serve hot. 

Mrs. J. G. Mossin. 

CRAB SOUP. 

Two crabs cooked, shelled and chopped fine, one stalk of 
celery chopped fine. Place meat and celery in one quart of 
water and boil half an hour. Season with salt, pepper ; then 
add one quart of milk; boil and pour in tureen on minced 
parsley. Lobsters may be served in the same way. 

Mrs. Mary J. Schallert. 

CRKMK a la reins. 

Make a good chicken bouillon, strong enough to jelly when 
cold. Take off every particle of grease. Season with black 
pepper and salt. Thicken a very little, and add a lump of fresh 
butter. Put in enough of rich cream to whiten. Serve with 
small sippets of toasted bread, hot, in cups. 

Mrs. George J. Denis. 
SOUP WITH LEBERKXOSSE. 

One-half pound calves' liver scraped from skin and sinews. 
The liver, one spoonful very finely chopped onions and two 
ounces of butter, browned until dry. When cold put in mortar, 
rub it smooth, then rub through sieve. Add to this three 
beaten eggs, salt, nutmeg blossom, cardamum, two spoonfuls 



24 



LANDMARKS CLUB COOK BOOK. 



of flour. Place in buttered mold, bake light brown in oven. 
After baked, cut into squares or small spoonfuls, drop into 
bouillon. 

Mrs. Mary J. Schallert. 

CREAM OF LIMA BEAN SOUP. 

One pint of Lima beans cooked very tender; press through 
a colander. Add one quart of fresh milk and a tablespoon of 
butter and a little flour, rubbed together. Pepper and salt, let 
come to a boil and serve. 

Mrs. James C. Kays. 

FRENCH TOMATO SOUP. 

Take one quart of tomatos, three pints of boiling water, one 
teaspoonful of soda, pepper and salt to taste, butter the size 
of an egg, one small onion chopped fine, and one quart of milk ; 
pour the boiling water over the tomatos and onion, and boil 
until the vegetables are nearly done (fifteen or twenty minutes) 
strain and rub them through a sieve ; meanwhile boil the milk 
and stir into it the soda and butter ; after it boils up once, set it 
back to keep hot ; put the pepper and salt with the tomatos, 
and let them simmer five minutes ; then stir in the milk. Serve 
at once. The onion may be omitted. Add rolled cracker. 

Mrs. A. Petsch. 

FRUIT SOUP FOR CHILDREN'S LUNCH (NORWEGIAN). 

One quart boiling milk and two tablespoons or more corn 
starch. Boil thoroughly, adding a pinch of salt and half cup 
sugar. Fifteen minutes before serving add left-over dabs of 
jam jelly, peach preserves, strawberries, etc. All kinds of fruit 
mixed — more the better. 

Mrs. Koepfli. 

julienne (French). 

Cut in small dice or thin shreds, some carrots, one or two 
turnips and potatos and some onions. Put a good lump of 
butter in a saucepan over a brisk fire ; stir in the vegetables 
and let them cook until they become a light golden color ; then 
gradually pour in some stock, or, if none can be had, some 
water in which beans or peas have cooked. Salt and pepper 
the soup and allow it to boil for an hour and a half, or two 



SOUPS. 



25 



hours. If desired, at the time of serving the hot soup may 
be poured over some thin slices of bread which have been fried 
a golden brown in butter. 

Marthe Durnfrin. 

GUMBO FIXE. 

Joint a large chicken, a full grown hen is best. Place upon 
the stove a soup pot half filled with hot v|ater. Fry the chicken 
a light brown and drop the pieces as done, into the soup pot. 
Cut up one onion, two slices of ham, one or two tomatos and 
some parsley, fry all together, and add to the chicken. Cook 
slowly for six hours. Remove some good pieces of breast, and 
place in the tureen, strain off the soup, add salt and cayenne 
pepper to taste. Plump a couple of dozen of oysters, by heat- 
ing them with a little butter and put them into the tureen also. 
Then stir into the gumbo enough file to thicken. Pour over 
the oysters and chicken and serve immediately. Serve with a 
tablespoonful of well boiled rice in each plate. 

File is made from the very young leaves of the sassafras, 
dried and powdered. 

Mrs. George J. Denis. 

MOCK BISQUK SOUP. 

Two cups milk, three tablespoons butter, three tablespoons 
flour, half teaspoon salt, one spk. pepper, two cup tomato juice, 
quarter teaspoon soda ; combine as for cream sauce. Mix tomato 
and soda ; let stand five minutes, heat and serve immediately. 

Victoria Ellis. 

MUSHROOM SOUP. 

Prepare the mushrooms by peeling and boiling for two hours. 
Two spoonfuls butter (melted) add one spoonful flour; mix 
smooth. Add one pint milk, slightly heated, and also a small 
quantity of stock. When the mushrooms are soft press through 
a fine colander and season to taste. (Include nutmeg if pre- 
ferred.) Stir constantly in a double saucepan until the mush- 
rooms are well heated. 

Mrs. Hugh W. Vail. 

MUSHROOM SOUP. 

Boil one onion and a bunch of parsley cut up fine in half a 
cup of stock. Then strain it. Add half a can of mushrooms 



26 



LANDMARKS CLUB COOK BOOK. 



sliced fine and the juice. Stir it twenty minutes, then add one 
cup of milk and two cups of stock, a tablespoon ful of butter, 
two of flour rubbed together, and add to the soup a very little 
red pepper if desired. 

MRS. E. D. Neff 

net's SWEET pea soup. 

Boil half pint shelled sweet peas until tender. Remove, 
drain and mash through a sieve. Retain pulp, adding a little 
water, butter the size of a walnut, and pepper and salt to suit 
taste. In a separate saucepan boil one and one-half pints of 
milk slightly thickened with flour. Mix half and half of each 
when serving. 

Mrs. Alfred J. Bayer. 

ONION SOUP. 

Put some butter in a pan over a brisk fire ; cut in thin slices 
two large onions and fry them in the butter till they are light 
yellow but not brown. Then mix with them a level tablespoon- 
ful of flour and allow it to cook until it becomes light brown, 
stirring it constantly. Then gradually pour in about a quart of 
milk, and half a quart of water; salt and pepper. Allow the 
mixture to boil for at least fifteen minutes. Before serving, 
pour the boiling soup over some thin slices of bread. 

This soup can be made without milk. If water only is usea 
the hot soup just before serving can be slowly poured into two 
yellows of eggs and well stirred. It then becomes cream col- 
ored. 

Marthe Durnerin. 

OKRA GUMBO. 

Cut a quart of okra in thin, small slices. Fry it in a large 
tablespoonful of lard. Put a tablespoonful of lard and a large 
spoonful of sifted floor in a granite or porcelain saucepan, and 
stir carefully until the flour acquires a deep brown color, then 
put in a finely chopped onion and continue to stir until it is 
thoroughly cooked. Add the fried okra and any scraps of cold 
turkey or chicken ; stir this all a while and add half a can of 
tomatos, three cloves, a teaspoonful of Worcestershire sauce ; 
salt and red and black pepper to taste. Then add a quart of 
hot water, stirred in slowly ; let boil with the lid on until as 
thick as desired. Serve with boiled rice. 

Mrs. L. A. Grant. 



SOUPS. 



27 



OXTAIL SOUP. 

Two ox tails, two slices of ham, one ounce of butter, two 
carrots, two turnips, three onions, one leek, one head of celery, 
one bunch of savory herbs, one bay leaf, twelve whole pepper- 
corns, four cloves, tablespoonful of salt, two tablespoonfuls of 
ketchup, half glass of port wine, three quarts of water. Cut up 
the tails, separating them at the joints ; wash them and put 
them into a stew-pan with the butter. Cut the vegetables in 
slices and add them, with the pepper-corns and herbs. Put in 
half pint of water and stir it over a sharp fire till the juices 
are drawn. Fill up the stew-pan with the water and when 
boiling add the salt. Skim well, and simmer very gently for 
four hours, or until the tails are tender. Take them out,, skim 
and strain the soup. Thicken with flour, and flavor with the 
ketchup. Put back the tails, simmer for five minutes and serve. 

Mrs. William S. Cross. 

OYSTER PUREE. 

One quart oysters, six ounces butter, three tablespoons sifted 
flour, one quart cream, salt and pepper. Cook the oysters well 
and put through a colander ; set the liquor aside and chop the 
oysters fine. Make a cream sauce of the other ingredients as 
follows : Put the butter in a saucepan and when it bubbles 
add the flour, stirring constantly until the flour is without a 
lump. Add the cream and let boil a minute. Then add liquor 
and chopped oysters, salt and pepper. 

Mrs. Frank Thomas. 

SCOTCH BROTH. 

Two pounds neck of mutton, one cup of barley, one onion 
filled with cloA'es, one carrot cut fine, bit of thyme. Cook alto- 
gether ; when well done remove the meat and onions, cut a lot 
of meat in small cubes to put back in the soup, then stir well. 
Before serving stir in a small cup of cream or half milk and 
cream and serve at once. 

Mrs. Slauson. 

TOMATO SOUP. 

Take a can of tomatos or a quart of fresh tomatos and bring 
them to a boil ; strain through a coarse strainer. Add one tea- 
spoonful of dry soda and when the foaming ceases add a quart 

3 



28 



LANDMARKS CLUB COOK BOOK. 



of milk and a teaspoonful of butter. Season the soup with 
salt and red pepper and thicken slightly with a little cracker 
crumbs. Boil the soup a few moments and it is ready for 
eating. 

Miss Elizabeth Shankxand. 

TURKEY SOUP. 

Crack all the bones and cut all the meat of a cold turkey left 
over from a meal. Add an onion, a carrot, a turnip, celery, 
parsley, in fact any vegetable you may happen to have at hand. 
Boil slowly for three hours. Strain and add boiled rice. 

Mrs Hermann Hbllhan. 

TURTLE BE AX SOUP. 

One pint turtle beans, two quarts cold water, one pound beef, 
one small onion, small pieces salt pork, pinch cayenne pepper, 
salt if not sufficiently seasoned from the pork, stalk of celery or 
saltspoonful of celery seed, half dozen cloves, half dozen all- 
spice, small blade of mace, one bay leaf, little thyme, parsley 
and ma j oram. small teaspoonful of Worcestershire sauce ; a 
cup of tomato added is an improvement. Soak the beans over 
night in water enough to cover them : in morning pour off 
water, put them in to boil in two quarts of cold water, simmer 
(after comes to a boil) five or six hours, until the beans are 
cooked to a pulp. If too thick, add a little stock — should be 
a good consistency, not thin. Press through a strainer. Pour 
soup in tureen, adding two sliced hard-boiled eggs, one sliced 
lemon, one wine glass of sherry. Serve hot with croutons. 

It is the turtle bean which is purple which is used, not the 
black bean. If made properly it is excellent and better the 
second day. 

Mrs J. G. Chandler. 

VEGETABLE CREAM SOUP. 

Take four potatos. four tomatos. two carrots, one large 
onion, one turnip, a little parsley. Cover with two quarts of 
cold water, boil until tender, and strain through a colander. 
Set back on the stove and add one quart of milk ; thicken with 
tablespoonful of flour rubbed into one tablespoonful of butter. 
Season to taste. 

Mrs. C. M. Sanders. 



SOUPS. 



29 



WHITE BROTH. 

One ounce finely shredded salt pork, same of suet ; add one 
carrot, one onion, a bouquet of herbs, thyme, parsley and 
shallot, twelve pepper-corns, four cloves ; brown these well four 
minutes ; add four ounces of flour, one glass white wine and 
a good sized knuckle of veal ; three quarts of water. Simmer 
three hours, strain, and it is ready for use. 

Mrs. J. G. Mossin. 

WINE SOUP. 

One pint sauterne, one of water ; when it boils, thicken with 
one spoonful arrow root ; put a piece of lemon rind, and a 
stick of cinnamon (which you remo\ r e),a tablespoon of chopped 
almonds, and the yolks of four eggs into tureen ; pour the 
boiling liquor, stirring all the time. Use the whites of two 
eggs beaten stiff, put in the soup in little balls to garnish. 

Mrs. J. G. Mossin. 

WINE SOUP (FOR SIX or eight). 

One and one-half pints of water in which is boiled a piece 
of lemon rind, a few cloves, cinnamon and nutmeg about five 
minutes. Then add a pint of white wine. Two tablespoonfuls 
of flour and of butter blended, and add gradually a little of 
the boiled soup. The yolks of three eggs and one whole egg 
well beaten added to this and beaten gradually into the remain- 
ing soup, whipping constantly for five minutes to make light. 
Season with a little salt, half cup sugar, at last adding half pint 
of cream. 

Mrs. Mary J. Schallert. 

/ 



CHAPTER III. 
FISH. 

ABAL0NE FRITTERS. 

Two abalones. Peel abalones, wash and then dry them thor- 
oughly, then pound them to a pulp ; if they cannot be pounded, 
chop them as fine as possible. Two eggs, one cup milk, one 
and a half cups flour, one teaspoonful baking powder. Mix 
well, add chopped abalones and drop into boiling lard. 

Joskphine A. Seaman. 

CODFISH IN CREAM. 

Pick up one pint of codfish, pour boiling water on, let stand 
on back of stove. Put one pint milk in saucepan, saving half 
cup cream. One tablespoon of butter, one of flour; stir into 
the hot milk; then add one egg beaten light to the half cup 
of cold milk, and stir this in. After it has boiled up, throw 
in the codfish, drained dry, and cook slowly five minutes. 

Mrs. J. G. Mossin. 

CRAB CAKES EOR BREAKFAST OR LUNCH. 

Take the crab after it is picked, season it high with red 
pepper and salt. Then add butter and make into round cakes, 
using a little flour to hold them together. Dip cakes in egg 
and cracker beaten fine and fry in hot butter or lard. 

Mrs. Stephen M. White. 

CRAB CREOLE. 

Two onions, one pepper, two medium sized tomatos, chopped 
fine and simmered in butter. When done add cream and cay- 
enne pepper ; lastly the meat of a crab, and let it all warm 
through. 

Mrs Fred Walton. * 

CRAB A LA FRANCAISE. 

Place a layer of crab in a baking dish, or ramekins, spread 
over it a little home-made mustard, a little cayenne pepper, 
some chopped parsley, and a little salt. Then pour over the 



FISH. 



31 



first layer enough cream sauce to cover. Then another layer 
of crab until the dish is filled. Sift some cracker crumbs over 
the top. Put some bits of butter on the top and bake a light 
brown. 

The cream sauce is made with a lump of butter, melted in 
a saucepan, to which a tablespoonful of flour is added. This 
is stirred over a moderate fire ; milk is added until the sauce 
is only moderately thick. 

- Mrs. George J. Denis. 

CREAM FISH. 

Boil six pounds of fish. When cold, pick to pieces. Make 
a sauce of one quart of milk, in which boil an onion tied in 
a bag; when the milk boils, stir in a cupful of butter, rubbed 
in five tablespoons sifted flour. Let cook thoroughly. Season 
with salt, red pepper, little parsley chopped fine. Mix with 
fish, sprinkle bread crumbs on top and bake a few moments. 

Mrs. C. C. Carpkntek. 

SCALLOPED FISH. 

Pick any cold fresh fish or salt codfish, left from the dinner, 
into fine bits, carefully removing all the bones. Take a pint of 
milk in a suitable dish and place it in a saucepan of boiling 
water ; put into it a few slices of onion, cut very fine, a sprig of 
parsley minced fine; add a piece of butter as large as an egg, 
a pinch of salt, a sprinkle of white pepper; then stir in two 
tablespoonfuls of corn starch or flour rubbed in a little cold 
milk; let all boil up and remove from the fire. Take a dish 
you wish to serve it in, butter the sides and bottom ; put first 
a layer of the minced fish, then a layer of the cream, then 
sprinkle over that some cracker or bread crumbs, then a layer, 
of fish again, and so on,' until the dish is full ; spread cracker 
or bread crumbs last on the top to prevent the milk from 
scorching. 

Mrs. H. B. Millar. 

MARINADE HERRING. 

Soak six Holland herrings over night in cold water ; then 
skin and take out bones and cut in squares. Put the roe 
through a sieve, cutting with lemon or vinegar; cut one onion 



32 



LANDMARKS CLUB COOK BOOK. 



in thin slices, use a teaspoon pepper-corn, four cloves, half 
cup diluted vinegar ; let stand twenty- four hours. It is then 
ready for use. 

Mrs. J. G. Mossin. 

LOBSTER CHOPS. 

Cut half pound of lobster into small dice. Put two ounces 
of butter into stew-pan ; when it bubbles, sprinkle in two ounces 
of flour. Cook it, then pour in a cup of boiling cream and 
the lobster dice. Stir until scalding hot, then remove from the 
fire; when slightly cooled stir in the beaten yolks of three 
eggs, a grating of nutmeg, little cayenne and salt to taste. 
Return the mixture to the fire, stir long enough to well set the 
egg. Butter a platter on which put the lobster about half an 
inch thick ; place on ice for two or three hours, then form it 
into chops, pointed at one end, turn in bread crumbs, egg 
and crumbs again, fry in boiling lard ; stick a claw in each one. 

Mrs. E. Wolters. 

CREAMED LOBSTER. 

One cupful lobster meat cut in dice, one tablespoonful butter, 
one tablespoonful flour, one cupful milk or cream, one tea- 
spoonful salt, dash cayenne pepper, yolks two eggs. Put the 
butter in a saucepan, when melted add flour. Cook a few min- 
utes, but not brown ; add the milk or cream and stir until per- 
fectly smooth. To this add two yolks beaten and stir, then 
add the meat. Season. Mix carefully with a wooden spoon 
so as not to break the meat. The filling should be very creamy. 

Mrs. L. W. Blinn. 

LOBSTER WITH CURRY. 

Pick out all the meat from two good, sized, fine freshly boiled 
and split lobsters. Cut the meat up in one-inch length equal 
pieces. Have a saucepan on the hot range with an ounce of 
very good butter; add the lobster to it and let cook for five 
minutes. Season with one pinch of salt and a half pinch of 
pepper. Place in a bowl one tablespoonful of Indian curry, 
with half a wine glassful of good white wine, mix well to- 
gether, then pour it into the lobster. Cook for two minutes. 
Add two gills of hot Allemande sauce ; shuffle briskly one min- 



FISH. 



33 



ute longer. Make a border of fresh boiled rice all around the 
hot dish ; dress the lobster right in the center and serve hot. 

Mrs. L. A. Grant. 

CREAMED LOBSTER. 

Four lobsters boiled and cut in half, being careful not to 
split the shell. Remove the meat,, clean thoroughly and stew. 
One-quarter onion grated, three eggs, two tablespoonfuls of 
flour, one tablespoonful of butter, one and one-half cups of 
boiling water. Put the butter on the stove in a saucepan, add 
the onion, then flour, stir well, then add boiling water, cook 
five minutes. Take off the stove and add the well beaten eggs, 
mix well into this the lobster and season. Wash the shells, fill 
with the preparation, add little lumps of butter on top of each 
and sprinkle with bread or cracker crumbs and bake until 
brown. 

Frances Widsey Workman. 
LOBSTER CUTLETS. 

A lobster weighing two and one-half or three pounds, three 
tablespoonfuls butter, half cupful of stock (or cream or milk), 
one heaping tablespoonful of flour, a little cayenne, salt, a 
scant pint of bread crumbs, two eggs, beaten, twelve sprigs 
parsley chopped fine. Cut the meat of lobster into fine dice and 
season with pepper and salt. Put the butter on to heat, add the 
flour, and when smooth add the stock ( or cream or milk) and 
one well beaten egg : season. Boil up once, add the lobster, and 
take from fire immediately. Xow add a tablespoonful of lemon 
juice. 

Butter a platter and pour the mixture on it to the thickness 
of an inch. Make perfectly smooth with a knife and set away 
to cool. W nen cool cut in oblong pieces, dip in beaten egg and 
then the bread crumbs, being sure to have every part covered. 
Place in frying basket and plunge in boiling hot lard. Fry 
a rich brown. Canned lobster can be used. 

Miss Maurice. 

LOBSTER XEWBERG. 

Cut the meat of a large boiled lobster into pieces, a little less 
than an inch square. Rub the yolks of two hard-boiled eggs to 
a smooth paste with a tablespoon of cream. Cook together 



34 



LANDMARKS CLUB COOK BOOK. 



in a saucepan, two tablespoons of butter and a heaping dessert- 
spoon of flour. Stir into this the paste made of the yolks, then 
slowly a cupful of cream, to which a pinch of soda has been 
added. When the cream has reached the boiling point, add the 
lobster meat, a pinch each of salt, red pepper and ground mace. 
Stir over the fire a minute or two, add a wineglass of sherry 
and serve. 

Mrs. Von Schmiut. 

LOBSTER RAMEKINS. 

Take a boiled lobster and cut into dice. Put into a sauce- 
pan two and a half tablespoons butter, well thickened, add 
the lobster with half cup strained tomato, quarter cup stock. 
Cook fifteen minutes with half box mushrooms. Season with 
salt and cayenne pepper. Lastly add half glass sherry. Serve 
in ramekins or paper cases. 

Mrs. E. Wolters. 

DELMONICO OYSTERS. 

Two quarts of oysters (canned oysters can be used), washed 
and drained. Melt one cup of butter, add to the oysters and 
let come to a boil. Take from the stove and add one cupful of 
cream or milk, one tablespoonful of flour in a little milk to 
thicken ; season with pepper and salt to taste. Put back on 
stove and let come to a boil again, then add the yolks of three 
well beaten eggs, pour immediately over hot butterd crackers 
or toast. 

Miss Maurice. 

FRIED OYSTERS. 

Dry oysters, dip in egg and cracker crumbs, drop in deep 
hot fat. Drain on brown (butcher) paper. They will be dry 
and crisp. 

Mrs. Jerry Conroy 

ERICASSEED OYSTERS AND MUSHROOMS. 

Thirty oysters, one cup mushrooms sliced, one tablespoonful 
flour, three gills cream, yolk of one egg, salt and pepper. Cook 
together butter and flour over hot water. Pour upon them the 
cream, put in the oysters and mushrooms, stir in the eggs very 
slowly. Unless done with caution, will curdle. Cook only 
a moment until the raw egg becomes creamy. 

Mrs. Bonsall. 



FISH. 



35 



OYSTERS A LA P0ULETTE. 

Put one dozen freshly opened oysters in a saucepan with 
their juice; add half a pinch of salt and some pepper; parboil 
for three minutes. In another saucepan mix two ounces of 
good butter with one tablespoonful of flour ; stir it on the fire 
until hot; add to the juice of oysters; let boil two minutes. 
Mix the yolks of three eggs in a half cup of sweet cream, and 
the juice of half a lemon. Pour it gradually in the saucepan, 
being careful not to boil it again. Mix the oysters with a little 
finely chopped parsley ; pour the sauce over, stirring slightly, 
and serve very hot on triangular pieces of fried toast. 

Mrs. a. Haas. 

OYSTER RAREBIT. 

One pint oysters, three tablespoons butter, one cup oyster 
liquor, one-third cup bread crumbs, salt, paprika, mustard, 
cayenne, six slices buttered toast or zephyrettes, one saltspoon 
soda, one cup grated cheese. Drain oysters from liquor, wash 
and remove head, muscle, and mince them : mix with well- 
beaten eggs. Melt butter in double boiler and mix in cheese 
and seasoning. As these begin to soften add strained oyster 
liquor and bread crumbs and stir. Cook until thoroughly 
heated ; now stir in eggs and oysters and stir constantly over 
boiling water until eggs thicken. Serve on toast or zephyrettes. 

Miss Kate K. Whuaker, San Francisco. 
SCALLOPED OYSTERS. 

Use individual dishes. Salt and pepper oysters ; put first 
a layer of fine cracker crumbs and then oysters, bits of butter, 
and on top crackers and bits of butter. Moisten quite well with 
milk and bake brown half an hour in hot oven. 

Mrs. Jerry Conkoy. 

FISH ROE. 

Put the roe in saucepan with onion size of a thimble, quarter 
teaspoon of minced parsley, cover with boiling water, slightly 
salted, let boil fifteen minutes, then put aside in the liquor until 
perfectly cold ; wipe dry, roll in beaten egg and cracker 
crumbs. Fry in hot lard, using a little butter. 

Mrs. J. G. Mossin. 



36 



LANDMARKS CLUB COOK BOOK. 



BAKED SALMON ( SPANISH). 

Three pounds of salmon, one can of tomatos, two tablespoon- 
fuls of butter, one tablespoonful of flour, one large onion, 
three chiles, one teaspoonful salt. Brown the flour in the butter, 
add the onion, chiles, tomatos and salt ; cook until tender ; 
strain. Bake the salmon in a little water ; when almost done 
lay over it lemon sliced and pour over the tomato sauce. Let 
it cook until tender. 

Mrs. Frank W. King. 

BOILED SALMOX WITH STUFFED CUCUMBERS. 

Cover a middle cut of salmon with tepid water acidulated 
and salted; heat to boiling, simmer until flesh separates from 
the bone. Drain, surround with stuffed cucumbers. Fill open 
space with best part of lettuce. Serve with sauce a la tartare. 

Mrs. Hugh W. Vail. 

SALMON A LA MOLD. 

One small can of salmon, four eggs, four tablespoon fuls 
butter, half cupful fine bread crumbs ; season with pepper, salt 
and minced parsley. Chop fish fine, being sure to remove all 
bones, melt the butter but not having it too hot,- and rub it 
into the fish until smooth. Beat eggs well together, adding 
bread crumbs, mixing well. Season well with pepper, salt and 
parsley, then mix well with fish. Put in a buttered mold and 
steam one hour. Serve with drawn butter sauce poured 
around it. 

Miss Maurice. 

SALMON LOAF. 

A mold of salmon that is very good hot or cold is an 
appetizing variation from the ordinary canned salmon as a 
lunch or supper dish. Take out the contents of a pound can 
of salmon, remove all particles of bone and skin ; beat two 
eggs lightly; add to the fish with one cupful of stale Dread 
crumbs : season with salt and pepper, one tablespoonful of 
lemon juice and one sprig of finely chopped parsley ; pack in a 
well buttered mold and steam two hours. 

Mrs H. A. McCraney, Sacramento. 

SAUCE FOR SALMOX LOAF. 

Alelt two tablespoonfuls of butter, add two tablespoonfuls 
of flour and pour on slowly one pint of hot water. Add one 



FISH. 



37 



teaspoonful of salt, half a saltspoon of pepper, two scant table- 
spoonfuls of butter, beaten yolks of two eggs and a teaspoonful 
of lemon juice. It is better to acid a little of the hot mixture 
to the eggs before combining the whole, to blend perfectly. 

Mrs. Adolf Petsch. 

FRICASSEE OF SHRIMPS. 

Put a large spoonful of lard or butter in a saucepan, add a 
heaping spoonful of sifted flour; stir until a golden brown 
color, then add a little finely chopped onion, stirring constantly 
until the onion is thoroughly wilted. Put in a quart of shelled 
raw shrimps ; continue to stir until the shrimps become of a 
pale pink color ; then add three cloves, salt, red and black pep- 
per to taste ; also a little Worcestershire sauce, and half a can of 
stewed tomatos which have been passed through a sieve. Let 
all this boil over a slow fire until ready to serve. Lastly, add 
a small glass of sherry. Crabs can be prepared the same way. 

Mrs. L,. A. Grant. 

FILLET OE SOLE, IX CASES. 

Put one teacupful of finely minced mushrooms into a frying 
pan with two tablespoonfuls of chopped shallots and one table- 
spoonful of chopped parsley ; add a lump of butter and season 
with pepper and salt. Toss the above ingredients over the fire 
until cooked, then put them by until cold. Fillet the soles, 
mask one side of them with the above mixture, roll them up, 
secure them with a piece of thread, place them between two 
buttered plates and bake them. Prepare some white sauce. 
Put each fillet into a small paper case, place a small mushroom 
on the top of each, fill up the cases with the hot sauce, and 
serve them at once. 

Mrs. M. J. Coxnell. 

FRIED FROGS' LEGS. 

Marinade them by laying them in two tablespoons oil, two 
tablespoons vinegar or lemon juice, a little salt and pepper ; let 
them lie three hours, then plunge them in fritter batter : fry 
in hot lard five minutes. 

Fritter Batter : Quarter pound of flour, yolk of one egg, 
one teaspoon of lemon- juice, thirty drops of oil ; beat well to- 
gether, then add just enough wine to make a batter. When 
ready to use, beat up the white of an egg, and add to mixture. 

Mrs. J. G. Mossin. 



CHAPTER IV 



POULTRY AND GAME. 

BROILED CHICKEX. 

Cut in half small chickens. Butter, salt and pepper. Broil 
over live coals about twenty minutes. Serve with bits of 
parsley and thin slices of lemon. 

Mrs. Jerry Coxroy. 
CHICKEN EN FRICASSEE (FRENCH). 

The real fricassee must be perfectly white ; it will be if the 
following directions are exactly followed. The chicken must 
be left entire, well cleaned and tied compactly. Put in a large 
saucepan a lump of fresh butter ; when it begins to melt mix 
in two tablespoonfuls of flour, and pour in enough hot water 
(but not boiling) so that it may cover half of the chicken, 
when it shall be put in. Mix the sauce well; when it boils put 
the chicken in and also its neck and head; a little laurel and 
lemon peel, all of which should be taken out before serving. 
After half an hour of slow boiling, the pan being kept well 
covered, turn the chicken and place around it a dozen small 
round onions and cook again until done. If the sauce is too 
thin, take out the chicken and onions and let the sauce reduce 
by boiling. Just before serving, stir the sauce slowly into a 
yellow of egg well beaten. The chicken will be white and 
excellent, and the sauce is to be poured over it. Mushrooms 
which have been boiled separately will improve the fricassee if 
placed in it a few minutes before it is done. 

Marthe Dckneris. 

ERIED CHICKEN. 

Cut in pieces, wipe dry, dip in flour, fry (first rapidly then 
steam slowly, so as not to dry up) in lard. Take up chicken, 
add two tablespoons flour to grease, let it cook up and add 
one cup milk and half cup cream for gravy. 

Mrs. Jerry Conroy. 



POULTRY AND GAME. 



39 



CORN MEAL, BALLS FOR CHICKEN. 

One cup white meal scalded, salt to taste, one tablespoon 
sugar, quarter cup flour, two eggs, milk to thin so it will just 
drop off spoon in deep hot fat ; brown and serve around fried 
chicken. 

Mrs. Jerry Conroy. 

CHICKEN A LA MARENGO. 

Take four tablespoonfuls of sweet oil, put in a pot and let 
get very hot, then cut up one rooster and put in the oil with a 
little garlic and let it get very brown. Then throw away oil 
and put chicken into butter about size of two eggs with 
chopped parsley, onion and garlic. Boil two wine glasses of 
white wine and pour over chicken, a little pepper, salt and 
nutmeg, strain in three fresh tomatos, cover very tight and let 
boil slowly for one and a quarter hours. Garnish with fried 
eggs, half a can of mushrooms and fried toast around the dish. 

Miss Rose Newmark. 

CHICKEN A LA PACHECO. 

Mix meat from one boiled fowl cut into dice and a can of 
French mushrooms, contents quartered. Make a sauce of two 
tablespoons of butter, the same of flour and enough milk added 
to make one pint. Mix well with chicken and mushrooms. 
Pour into a baking dish and cover thickly with cracker crumbs 
and pieces of butter. 

Carrie T. Waddiloye. 

CHICKEN PIE. 

Prepare your chicken as for stewed chicken for the table. 
Add some small bits of dough, make a rich gravy of milk, but- 
ter, salt, pepper and flour. Skim off all the fat after cooking 
the chicken. Prepare your crust as for pastry, line your pan 
if you like with crust, add a top crust and bake quickly. 

Mrs. Jactch. 

CHICKEN PIE. 

Cut two chickens into pieces and boil with quarter pound 
salt pork, sliced thin, and four potatos, salt and pepper. Sim- 
mer two hours. Drain off liquid and to it add a pint of milk 



40 



LANDMARKS CLUB COOK BOOK. 



thickened with a little flour. Boil for a minute and pour over 
the chicken, which has been placed in a deep baking dish. Cover 
with parsley and bake very quickly. 

Mrs. George A. Sinsabaugh. 
ROAST CHICKEN. 

Singe and truss carefully. Broilers, as they are called, are 
better without stuffing, unless very large. Season with salt, 
put small bits of butter over meat and place in pan with a little 
water; baste occasionally and dredge with flour before taking 
from oven. A spring chicken cooked in any style is not to be 
despised, but a well known epicure once said : 
"To roast spring chicken is to spoil it. 
Just split it down the back and broil it." 

Mbs. George H. Wadleigh. 

FORCEMEAT FOR CHICKEN, VEAL, ETC. 

Three cups of stale bread crumbs, one cup of chopped suet, 
one tablespoonful of chopped parsley, quarter lemon peel 
(grated), pepper, salt, a pinch of thyme, a very little milk. 

CHICKEN SOUFFLE. 

One pint of cooked chicken, one pint cream sauce, one table- 
spoon minced parsley, one teaspoon onion juice. When the 
cream sauce is boiling add the meat, which has been minced 
fine and yolks of two eggs. Let stand until cold, add the beaten 
whites of the eggs ; butter a baking dish, put in mixture which 
you put in a larger pan with a little boiling water ; bake in a 
hot oven twenty minutes. Serve at once with a tomato sauce. 

SUPREME OF CHICKEN, TOULOUSE STYLE. 

Take three chickens, singe, draw and wipe ; remove the skin 
from the breasts ; make an incision on top of the breastbone 
from end to end and with a sharp knife carefully cut off the 
entire breast on each side, including the small wing bone, which 
must not be separated. Under each breast will be found a 
small fillet ; carefully remove it and place on a dish for future 
use. With a sharp knife make an incision three inches in length 
by one inch in depth in each breast at the thinner end, season 
the insides with salt and pepper equally distributed and stuff 



POULTRY AND GAME. 



41 



them with two ounces of chicken forcemeat mixed with two 
truffles and four mushrooms also finely sliced. Butter a copper 
saute pan and lay in gently the six breasts. Take each small 
fillet and press it gently with the fingers to give it shape ; then 
make six small slanting incisions on top of each and insert in 
these slices of truffle cut with a tube half an inch in diameter. 
Slightly moisten the top of every breast with water, carefully 
arrange one fillet on top of each lengthwise and sprinkle over 
a little clarified butter, using a feather brush. Pour into the 
pan, but not over the supreme, a quarter of a wineglassful of 
Madeira wine and two tablespoonfuls of mushroom liquor, 
tightly cover with the lid and place it in the hot oven for ten 
minutes. Pour one pint of hot Toulouse garnishing on a hot 
dish, take out the supreme from the oven, neatly arrange it 
over the garnish, adjust paper ruffles on each wing bone, and 
serve at once. 

Mrs. M. J. Conxell. 

CHICKEN A LA TERRAPIN. 

Three pints of cold boiled chicken, three hard-boiled eggs, 
three heaping tablespoonfuls of flour that has been browned 
in the oven, half a point of chicken stock, one pint of good, 
rich milk, one wine glass of Madeira, one even teaspoon of 
salt, a pinch of cayenne pepper, one-half teaspoon of mace, one 
cup of butter. Mince the chicken fine, rub the eggs through 
a fine sieve, melt the butter in a large stewpan and add the 
flour ; next add the stock and milk which has been scalded ; 
the chicken in which all the seasoning has been mixed and 
eggs ; cook slowly half an hour on the back of the stove. Just 
before serving, add the wine. Serve on brown toast. Suffi- 
cient for twenty-five persons. 

Mrs. M. T. Allen. 

WILD DUCKS. 

Four or five wild ducks, one onion chopped fine, three slices 
bacon cut fine, three cups of stale bread crumbs wet in a little 
milk, one teaspoon chopped parsley, one teaspoon salt, one 
dozen black olives cut in pieces, one egg. In preparing the 
ducks, wash and wipe well the inside, and rub with onion or 
garlic, according to taste. This will remove any fishy taste 



42 



LANDMARKS CLUB COOK BOOK. 



that the ducks may have. Fill them with the following dress- 
ing: Put the bacon in the frying pan with the chopped onion 
and fry until the onion becomes a light brown, then add the 
bread crumbs, seasoned with salt, pepper, parsley and olives. 
Heat this through, then stir in the egg. Fill the ducks and 
sew them up. Roast them in a hot oven for about twenty- 
five or thirty minutes, basting often, otherwise they will be 
dry and tasteless. Large Canvas-back and Mallards will re- 
quire a little longer to cook. Serve with a sauce made as fol- 
lows : One tablespoon butter, one-half tablespoon flour, one 
cup of stock, one wineglass of claret, one cup of water, ten or 
twelve black olives cut fine, one-half clove or garlic. Small 
bunch of parsley, a little thyme and bay leaf. Cook the olives 
in boiling water for fifteen or twenty minutes. Remove the 
pits and cut the meat in small pieces. Rub butter and flour 
together in frying pan. When melted, add stock, water and 
wine. Tie the garlic and herbs together. Put these in the 
sauce and cook slowly for half an hour or more. Re- 
move the garlic and herbs, add the olives, and cook a little 
longer. Adding a little of the drippings from the duck makes 
the sauce richer. If olives have been used in the dressing, 
they may be omitted in the sauce, and vice versa. 

Mrs. Eugene O. McLaughlin. 

FRIED TEAL. 

Split the ducks down their back, spread open and rub with 
onion, or garlic. Fry in butter or with bacon. Make a sauce 
with the grease the ducks have been fried in, and add a little 
flour and water or stock. 

Mrs. Eugene O. McLaughlin. 
ROAST GOOSE. 

The goose is best in the autumn and early part of winter — 
never good in spring. What is called a green goose is four 
months old. It is insipid after that, though tender. Pick well 
and singe the goose, then clean carefully. Put the liver and 
gizzard on to cook as a turkey's. When the goose is washed, 
and ready for stuffing, have boiled three white potatos, skin 
and mash them ; chop three onions very fine, throw them into 



POULTRY AND GAME 



43 



cold water ; stir into the potatos a spoonful of butter, a little 
salt and black pepper, a tablespoonful of finely-rubbed sage 
leaves ; drain off the onions and mix with the potato, sage, etc. 
When well mixed, stuff the goose with the mixture. Have 
ready a coarse needle and thread, and sew up the slit made 
for cleaning and introducing the stuffing. A full-grown goose 
requires one and three-quarters hours. Roast it as a turkey, 
dredging and basting. The gravy is prepared as for poultry, 
with the liver and gizzard. Apple sauce is indispensable for 
roast goose. 

Mrs. George H. Wadleigh. 
LARDED FILLETS OE HARE. 

Skin and clean a hare, cut off the fillets ; lard and put them 
in a basin, season with ground mixed spice, pour over enough 
oil to moisten ; let them soak for one hour. In the meantime 
pour some stock in a stew-pan and reduce nearly to glaze, then 
add slice of bacon and the larded fillets, cover with a piece 
of buttered paper and cook for twelve minutes, by which time 
the fillets should be well cooked and brown. Great care should 
be taken not to let the fillets burn. Put them on a dish, add 
a little rich stock, stir well, pour it over and serve. 

Mrs. J. G. Mossin. 

jugged hare (English). 

Wash the hare, cut in pieces, dredge with flour and fry in 
butter. Have ready one and one-half pints of good stock 
thickened with a little flour ; add the pieces of fried hare, an 
onion stuck with six cloves, a lemon (peeled and cut in half), 
and a good seasoning of pepper, salt and cayenne. Cover well 
and let stew gently for two hours. When nearly done, pour in 
one-half pint of port wine, and add a few forcemeat balls, fried 
or baked in the oven a few minutes before they are put in the 
gravy. Serve with red currant jelly. 

F. S. C 

ROAST BELGIAN HARE. 

Clean the hare thoroughly and soak in salted water for a 
few hours. Parboil the liver and heart and add a slice of raw 
fat salt pork, and chop all together very fine; mix with this 
enough seasoned bread crumbs to make a good stuffing for 

4 



44 



LANDMARKS CLUB COOK BOOK. 



the hare, and after stuffing sew or skewer it up. Rub with 
butter and sprinkle with seasoned flour. Baste often and cook 
in a hot oven for one hour. Serve with currant jelly. 

Mrs. C. E. Thom. Santa Monica. 

FORCEMEAT FOR HARE. 

Two ounces of ham or lean bacon, one-fourth pound of ' 
suet, rind of half a lemon, one teaspoonful of minced parsley, 
one tablespoonful minced sweet herbs, salt, cayenne and pounded 
mace to taste, six ounces of bread crumbs, two eggs : shred the 
ham or bacon, chop the suet, lemon peel and herbs, add season- 
ing and blend all thoroughly together with the bread crumbs be- 
fore wetting. Work in the eggs ( well beaten ) with the other in- . 
gredients. Make into balls. Fry in boiling lard, or put them 
on a tin and bake in the oven. In forcemeat for hare the liver 
is sometimes used. Boil for five minutes, mince very fine and 
add to the other ingredients. 

ROASTED PARTRIDGES. 

Pluck the partridges, draw and truss them, and fasten 
some thin slices of fat bacon around them, and roast for 
fifteen minutes in a hot oven. Five minutes before dishing 
take the bacon oft. sprinkle a little salt over the birds., and 
brown them. Put the partridges on a hot dish, and serve 
them with a sauceboatful of brown gravy. 

Mrs. M. J. Cosxell. 

PIGEONS. 

From six pigeons take the hearts and livers, put in a cup : 
use enough lean fresh pork and calves' liver to make a cup of 
the meat : put through the grinder. Add a slice of bread 
cut in dice and browned in butter, about a teaspoon of grated 
onion, one-fourth cup of currants, one sour apple grated, two 
eggs, half teaspoon of salt, quarter teaspoon of pepper, quar- 
ter teaspoon of paprika, quarter teaspoon kitchen bouquet, 
same of minced parsley. After dressing them, tie down wings 
and legs, put two tablespoons of butter in a frying pan. when 
hot lay the pigeon in to brown, then add half cup of soup 
stock : put them on back of range to simmer three-quarters of 
an hour. Melt half cup jelly to add to the gravy, with a 
little flour. 

Mrs. J. G. Mossik. 



POULTRY AND GAME. 



45 



POTTKD PIGEONS. 

Stuff, salt, season with salt and pepper, roll in flour, brown 
in salt pork fat, put in stew-pan and cover with brown gravy, 
cook till tender. Brown two tablespoons of butter, add two 
tablespoons of flour, brown, pour on one pint hot water, cover 
the pigeons ; add half spoon Worcestershire sauce. 

Mrs. Ozro W. Childs. 

BROILKD QUAILS. 

Singe and draw the quails, split them lengthwise down the 
back and wipe them with a damp cloth. Season with salt 
and pepper, rub them well in warm butter and dredge with 
flour. Place the birds on a gridiron over a clear fire and broil 
for ten minutes. Cut some thick slices of bread, remove the 
crusts, toast and butter them and lay them on a hot dish. Place 
a quail when cooked on each side, garnish with parsley and 
serve. 

Mrs. M. J. Coxnell. 

SMOTHERED QUAILS. 

Split quail up back, rub all over with flour, salt and pep- 
per, enough water to keep from burning. Butter entire bird, 
let bake in covered pan half hour, vlake gravy of what is in 
pan by adding a little flour. Serve each bird on toast with 
gravy poured over it. 

Mrs. Jerry Conboy. 

JUGGED RABBIT. 

Clean a rabbit, disjoint it, cut the body in four pieces, cut 
one-half pound of salt pork in small pieces, put them in a 
stew-pan with one ounce of butter and toss it over the fire 
until the butter has melted : then put in the pieces of rabbit 
and fry until lightly browned. Sprinkle on one tablespoon of 
flour, pour in half pint each of claret and of broth, add eight 
small onions, a ; bunch of sweet herbs, a clove of garlic, two or 
three cloves, and place the stew-pan over the fire until it boils; 
then move to one side and allow to simmer gently until ten- 
der. When cooked, place the pieces of rabbit on a hot dish, 
arrange the onions around them, strain the cooking liquor 
through a hair sieve and serve. 

Mrs. J, G. Mossin. 



46 



LANDMARKS CLUB COOK COOK. 



SQUABS EN CASSEROLE. 

Clean and truss five or six squabs, saute in bacon fat, with 
half an onion cut in rings ; arrange in the casserole ; add a 
bay leaf, and half cover with hot water or broth ; cover and 
bake until nearly tender ; then season with salt and pepper, 
and just before serving skim off the fat and add one pint of 
cooked peas. 

Miss Marianne T. Etchemendy. 
ROASTED TURKEY. 

Make a dressing as follows : Chop half onion fine, let cook 
slightly in frying pan. Soak sufficient bread in oyster juice 
until soft, salt, pepper and a pinch of sage ; cook slightly in 
onion pan ; take off fire, add one can oysters and two eggs 
beaten light. Stuff the turkey and bake slowly for 3 hours. 
Gravy is made from the drippings in pan and liver and giz- 
zard chopped fine. 

Mrs. Jerry Conroy. 

ROASTED TURKEY. 

For a turkey weighing from eight to ten pounds, allow one 
loaf of stale baker's bread, one quart or one can of raw oysters, 
one lemon, two roots of celery and one-quarter of a pound 
of butter. It is taken for granted that the turkey is thoroughly 
picked, singed, cleaned and wiped dry before putting the stuff- 
ing in. Crumb the bread till very fine ; season with pepper and 
salt. Drain the oysters, setting the liquor aside. Now take 
a very sharp knife and peel off the outer rind of the lemon, 
being careful not to have any of the bitter and tough white 
skin left on ; cut the peel in very small bits ; chop the white 
part of the celery very fine, adding the butter and the juice 
of the lemon ; mix the ingredients mentioned, stirring until 
thoroughly mixed ; then proceed to stuff body and crop. A 
turkey of the size spoken of requires two and a half to four 
hours' baking, and it should be basted frequently ; the liquor 
of the oysters should be put in the pan when the pan is first 
set in the oven, and this is to be used in basting. The gib- 
lets and liver should be cooked in a basin on top of the stove, 
then chopped very fine, and when the gravy is made add 
them to it. 

Mrs. George H. Wadleigh. 



POULTRY AND GAME. 47 
DRESSING FOR TURKEY. 

Two cups of breadcrumbs or one of cracker and one of 
bread, one teaspoonful of salt, one of sage, one egg, one ta- 
blespoonful of butter, milk to make it quite moist, sage to 
taste — two teaspoonfuls of sage; sweet marjoram, summer sa- 
vory to suit. 

Mrs. George H. Wadleigh. 
TRUFFLE AND CHESTNUT STUFFING FOR POULTRY AND GAME. 

Remove the outer skin of a quart of chestnuts, put them in 
a saucepan with a bay leaf, a lump of salt, plenty of corian- 
der seeds ; cover them with water, boil until tender and drain 
the chestnuts, peel off the inner skin; allow half pound fat 
bacon, quarter pound truffles cut up in small pieces, season 
with pepper, spices ; add a little thyme and marjoram ; it is 
ready for use. 

Mrs. J. G. Mossin. 



CHAPTER V. 



MEATS. 

HINTS FOR CHOOSING MEAT. 

Good beef should be of bright red color in the lean parts, 
and white in the fatty portions. 

Healthy mutton is of a clear, dark red color in the lean, 
clear, white fat, and a great deal of it. Mutton is very nutri- 
tious and easily digested. 

Lamb is juicier than mutton, but of much the same color. 
The bones will be red and the fat hard and white. 

Young pork should be white, firm and dry. 

Good veal will have white, firm fat and the lean a pinkish 
tinge. It should never be blue. 

Choose your chickens by seeing that the breast bone yields 
to the touch, that the scales of the legs are smooth and the 
comb red. 

Select a goose with clean, white skin, plump breast, and 
yellow feet. If the feet are red, the bird is old. 

A young turkey should have legs black and smooth, the 
spurs short, and feet limber. 

GENERAL DIRECTIONS EOR COOKING MEATS. 

The great point in cooking meats is to have them tender 
without wasting the juices. In boiling, allow from eighteen 
to twenty minutes for every pound of meat. Boil slowly in as 
little water as possible ; the meat will be more savory and ten- 
der. Put fresh meat in hot, salted meat in cold, water. Never 
let meat stand in the water after it is done. Strain off all 
scum rising. The sirloin is best for roasting. The round is 
best for boiling. The juice which flows from the meat is the 
best gravy; season, and if too thin, sift in a little flour. If 
too greasy, skim. 

Mrs. Bonsall. 

Roasting. — Have a brisk oven, rub a very little flour over 
the joint, but neither salt nor pepper. Salt draws out the 
juices, which it is your object to keep in, and parching in- 



MEATS. 



49 



jures the flavor of pepper. This applies also to broiling and 
frying. Pepper after an article is cooked. Carefully turn 
your roast once, that it may be browned on both sides. 

Broiling — A brisk, clear fire is indispensable to this mode 
of cooking. Let the gridiron come to a gradual heat that it 
may not be burning hot on the surface. Rub the bars with a 
bit of clean suet and lay on your steak or chops, which should 
not be more than three-quarters of an inch in thickness. If 
too thick it will be overdone on the outside while inside it is 
still raw. Turn it but once while broiling, and when it is a 
delicate brown outside with a rare line inside it is finished. 
Lay it on a well heated platter and dress with butter and a 
little salt. If you have allowed your fire to get too low, do 
not attempt to use the gridiron, but feed your fire anew, and 
if you cannot wait for it to burn low again, broil in a frying 
pan, following the same directions. The essential point in 
broiling is to have the pan so hot that it will sear the surface 
of the meat at once, and thus prevent the escape of its juices. 

Frying. — Professional cooks agree that the perfection of 
frying-fat is equal parts lard and beef drippings, and yet there 
are families where the drippings are never looked after, and 
all the rich fat from roast beef, pork, corn beef, and soup- 
bones goes to waste. 

Batter for Frying. — Three cups of sifted flour, mixed with 
three tablespoons of butter melted in water ; pour the butter 
off the water into the flour first, then enough of the water to 
make a soft paste, which beat smooth, then more warm water 
till it is thick enough to mask the back of the spoon dipped 
into it, and salt to taste ; add, the last thing, the whites of two 
eggs well beaten. 

Bread Crumbs for Frying. — Never allow stale bread to go 
to waste. Dry it thoroughly in a slow oven, roll and sift it 
and keep in a jar ready for use. It is better than cracker 
crumbs for cutlets, etc., and costs nothing. 

ROAST BE^F*. 

A sirloin or rib roast is best. Have the bones removed. 
Roll the meat and fasten in shape with skewers or tie with 
strong string. Place on a rack in a dripping pan and put in 



50 



LANDMARKS CLUB COOK BOOK. 



a very hot oven to sear it over in order to retain the juices. 
Keep the oven closed for about ten minutes, then open, dredge 
with flour, salt and pepper, and baste with the gravy. Turn 
the meat when necessary and baste often. Bake a six-pound 
roast one hour if liked rare, and an hour and a quarter if 
liked well done. Serve with gravy made from the drippings of 
the meat, or with Yorkshire pudding. 

A. C. B. "' How We Cook in Los Ang-eles."' 

ENGLISH YORKSHIRE PUDDING. 

One pint of milk, four tablespoons of flour mixed in part 
of the milk to a smooth batter ; then add the remainder, with a 
little salt and two well beaten eggs ; bake in a well-buttered 
pan thirty minutes, or in the pan with the roast, placing the 
roast on a drip stand. 

Mrs. J. S. Slauson. 

BEEF A LA MODE. 

Round of beef, eight pounds ; have larded at butcher's, bind 
with piece of muslin to keep in place. Have ready table- 
spoonful cloves, allspice and cinnamon, salt and pepper. Take 
seven carots. five turnips, boil slightly, cut in strips, drop in 
spices and put in places where larded a few pieces of garlic. Put 
in covered baking pan, sprinkle with flour, half pint of water 
in the pan : bake slowly three hours. Chop carrots and bits 
of pork fine, put on top. add in pan whole carrots, onions and 
turnips, and cook one hour more. Last half hour baste with 
sherry. Gravy : One turnip, one carrot, half pint water ; let 
boil and thicken slightly : add half pint sherry just before 
serving. Put meat on platter, the bits of fat and carrots 
browned, on top, the whole vegetables on top. 

Mrs. Jerry Coxroy. 

BCEUF A LA MODE. 

With strips of cloth bind six or eight pounds of beef from 
the round into circular shape. Make incisions with a sharp 
knife, and into these press strips of salt pork half an inch 
thick ; make other incisions and press into these one small 
clove of garlic cut into pieces. Heat drippings, and in this 
brown the outside of the meat, together with one small onion 
and a carrot sliced ; then half cover with boiling water and 



MEATS. 



51 



let simmer until tender. Garnish with boiled onions, sea- 
soned, basted with butter and browned in a hot oven. Skim 
the fat from the liquid in which the meat was cooked, thicken 
the latter with flour and water, strain and serve as a sauce 
with the meat. 

Mrs. M. T. Etchemendy. 
BCEUF A LA MODE (FRENCH). 

The piece chosen must be well beaten and a few incisions 
made in it, where thin pieces of salt pork are introduced. 
Melt some thin slices of salt pork over a rather brisk fire, and 
place the meat in it, turning it until it is brown on both sides. 
Do the same with some onions and carrots. Then lower the 
fire till it is very small, and pour in with the meat a glass of 
tepid water and half a glass of white wine ; add a little sugar 
(about a teaspoonful) , some pepper and cloves. Let it cook 
very slowly, keeping the pan tightly closed, for about six 
hours. This is excellent, either warm or cold. 

Marthe Durnerin. 
FILLETS DE BCEUF AUX CHAMPIGNONS. 

Cut the meat in slices, not too thin. Sprinkle with salt and 
pepper, and allow to smother in melted butter for about an 
hour over a very slow fire. Then increase the heat until the 
meat has browned. Remove the meat from the pan and add 
one tablespoonful of flour mixed with some bouillon ; add the 
mushrooms which have been cleaned and peeled. Replace 
the meat and cook until the mushrooms are done. Serve with 
lemon juice. Pour the thick sauce over the fillets and place 
the mushrooms around. One may add a little Madeira wine 
to the sauce while cooking. The fillets may be served with- 
out the mushrooms, but with a tomato sauce. 

Mrs. Eugene O. McLaughlin. 
BEEF OMELET LOAF. 
Three pounds of beef chopped fine, three eggs well beaten, 
six crackers rolled fine, one tablespoon salt, one tablespoon 
melted butter, one tablespoon pepper, sage to taste. Mix well 
and form into a loaf. Put a little water and bit of butter with 
the pan. Turn a pan over the top and bake an hour and a 
quarter, basting occasionally. 

Mrs. John H. Norton. 



52 



LANDMARKS CLUB COOK BOOK. 



BEEF SAUTE. 

Heat some thick slices of tender boiled beef in melted but- 
ter. Keep the dish covered. When very hot, pour over a 
tablespoon ful each of mushroom catsup and Worcestershire 
sauce. Serve hot on potatos. 

Mrs. Stephen M. White. 

GATEAU OF BEEF. 

One pound of cold roast beef, three cups of stale bread, one 
tablespoonful of chopped parsley, two eggs, two tablespoonful 
of salt, quarter teaspoonful of pepper, half cup of stock or 
milk, one onion (grated) ; chop up meat quite fine, soak bread 
in a little cold water, squeeze out as dry as possible and add to 
the chopped meat ; then add parsley and the seasoning. Beat 
up the eggs and mix them with the stock or milk. Grease 
some cups or a bowl, almost two-thirds full; cover with 
greased paper and steam in one mold one and one-half hours ; 
if in cups, three-quarters of an hour. Set cups in boiling water 
half way up. Take out when done. Serve with tomato sauce. 

Kate E. Whitaker. 

BEEFSTEAK PIE. 

Two pounds of round steak (very thin), six sheeps' kid- 
neys, two tablespoonfuls of flour, two teaspoonfuls of salt, half 
teaspoonful of pepper, quarter cup of water; cut up meat in 
oblong pieces, kidney in small pieces. Wash kidneys, mix flour, 
pepper and salt together, dip pieces of beef into it, roll up a 
piece of kidney in each piece of beef ; fill up your dish ; put in 
quarter cup of water, cover with paste (first putting a narrow 
strip round edge of dish) ; bake about one and one-half hours. 
Stew the bones, etc., and when the pie is done, pour the hot 
stock into the pie through the hole in center. 

South Kensington School of Cookery. 
BEEFSTEAK AND ONIONS A "SMOTHERED VENUS." 

Cut one dozen white onions into slices ; fry a quarter pound 
salt pork or bacon until all the fat is fried out. Remove the 
cracklings, and into the hot fat put the onions ; fry and stir 
for twenty minutes over a brisk fire, then add a teaspoonful 
of salt, pepper to taste, and a cup of boiling water. Place over 
a moderate fire to simmer half an hour, when the water should 



MEATS. 53 

have entirely evaporated and the onions be a nice even brown. 
Have ready a boiled steak, place it in the pan with the 
onions, cover the top with some of them and place in the oven 
for five minutes, then place the steak in a hot dish and heap 
the onions over and around it and serve. 

Carrie T. Waddilove. 
SOUR POT ROAST ( GERMAN ). 

A three or four pound pot roast larded, put in an earthen 
vessel and cover with vinegar and water to taste (one cup 
strong vinegar and two of water is good). Slice in an onion, 
two or three bay leaves, two or three cloves and some whole 
peppers. Soak three cfoys, turning once or twice a day. Put 
in kettle two tablespoons drippings and brown the beef well 
all over, and then pour in the vinegar, water, etc., and let boil 
two and one-half hours. Take out meat, thicken gravy and 
serve. 

Mrs. Koepfu. 

BEEF TONGUE, TERRAPIN STYLE. 
Put a salted beef tongue into a pan of cold water, bring to 
a boil at once, then let simmer until tender — usually three 
hours. Remove it, drain, cut in halves lengthwise, trim off 
all fat and bristle, stick a few cloves in, put pieces into another 
saucepan with sufficient water to cover, add onion cut in 
slices, a little mace and browned flour; boil for a few min- 
utes, and put in three finely-chopped hard-boiled eggs ; re- 
move the pan from the fire, pour in one wineglassful of sherry, 
turn the whole out on a dish and serve very hot, with a gar- 
nish of hard-boiled eggs cut in slices. 

Mrs. J. G. Mossin. 

TAGETARINI, ITALIAN STYLE. 

Take flour, put it on a good-sized kitchen table, make a nest 
of it. Into this flour nest break four eggs, add a pinch of 
salt and half a cup of In ke- warm water and flour enough to 
make a stiff dough, work dough for fully twenty minutes, 
roll out very thin, same as rolling out pie crust, dredge with 
flour now and then to keep from sticking. Let it remain on 
table to dry for about an hour, then roll it up in a tight 
scroll like a sheet of music. With a good sharp knife begin 
at the end and slice it into strips as thin as possible. While 



54 



LANDMARKS CLUB COOK BOOK. 



you are cutting, take care to remove and spread now and 
then what you have cut, not forgetting to sprinkle flour so as 
to prevent them from sticking. You now have the tagliarini or 
noodles, as some prefer to call them; the next thing to make 
is the gravy or sauce. Take a good roast pot, put a little but- 
ter and good olive oil or lard (the former is preferred), let 
it get good and hot, put into pot pieces of roast beef, let it 
brown well, then add half a cup of white wine; let it cook a 
while, then add a well chopped onion, a slice of garlic, half a 
cup of chopped dried mushrooms. Care must be taken that 
the mushrooms are first soaked in hot water for about fifteen 
minutes and well washed. Add a couple of tomatos well 
chopped, some salt and pepper and let it cook slowly for a 
couple of hours at least ; keep adding to sauce a little broth 
now and then, either the chicken or beef. Your sauce is now 
made and you are ready for the cooking of the noodles. Take 
a good-sized soup pot, fill one-half full with boiling water, add 
a pinch of salt ; when boiling, drop your noodles, little at a 
time, and stir carefully ; let them boil say five minutes ; do 
not let them boil any longer, as they will go to pieces. Take 
out, strain and put into a good-sized flat dish ; then add some 
of the gravy and some grated Parmesan cheese; add another 
layer of noodles and repeat with layer of gravy and cheese. 

Louise Guasti. 

calf's head. 

One shaved calf's head, two turnips, two carrots, two onions, 
two green peppers, one leek, if obtainable, a few whole allspice 
berries, pepper-corns and cloves. 

For the Sauce — Half dozen tomatos, or half can of to- 
matos, one heaping tablespoon of butter, one tablespoon of 
cornstarch, one and one-half dozen white button onions, one 
and one-half dozen olives, one can French mushrooms, three or 
four tablespoons cooking sherry, or any white wine. 

Parsley or water cress for garnish. 

Procure what is termed a "shaved calf's head." Have the 
butcher saw the head in two lengthwise. With a sharp, 
pointed knife remove the skin and flesh from the bone. Put 
the brains and tongue in fresh water to draw out the blood. 
Soak the skin and flesh in fresh water for an hour or more 



MEATS. 



55 



and then plunge them into boiling water for not more than 
three minutes. In that time the skin should have swelled to 
nearly twice its original thickness. Cut the skin into pieces 
suitable for serving. Have ready an agate iron kettle with 
tightly fitting top. Place in the kettle the pieces of skin and 
flesh, the tongue, two each medium-sized turnips, carrots and 
onions, all peeled and cut in two, one leek, if obtainable, be- 
ing sure to cut off the green tops, and two green peppers, 
from which the seeds have been removed. Add three or four 
each whole peppercorns, allspice berries and cloves. Do not 
put in any parsley, or herbs of any kind, as these turn the 
meat dark. Moisten a heaping tablespoonful of flour, work- 
ing out all the lumps, until thin enough to pour ; stir into 
water enough to just cover the meat and vegetables. Pour 
into the kettle and cover tightly. An excellent way to keep 
in all the steam is to put two thicknesses of light brown wrap- 
ping paper under the cover, doubling in the edges just under 
the cover and placing a weight on top. Move to the back of 
the stove before the water boils and let simmer for three 
hours. 

The brains may or may not be used, according to taste. If 
they are to be used, clean them in the usual way, by removing 
the membrane which envelops them, and putting them in three 
or four changes of fresh water to remove the blood. Three- 
quarters of an hour before serving the calf's head, put the 
brains into the kettle. This is ample time to cook them. Skin 
the tongue and arrange slices of it, with the meat, on a large 
platter and pour over the whole a sauce made as follows : 

Stew slowly, for an hour or more, or until they have stewed 
down to an even consistency, six medium-sized tomatos or 
one-half can of tomatos. Melt a generous tablespoonful of 
butter, and mix into it a tablespoonful of cornstarch. Stir 
into the tomatos, cook a few minutes, and strain through a 
colander. Return to the fire and add about one and one-half 
dozen white button onions, which have been boiled tender, one 
and one-half dozen olives, which have been freed from the seed. 
If the olives are "free-stones," the seeds can be easily pressed 
out through the stem end. Otherwise the olive must be cut 
from the seed in a thick spiral, with a sharp, thin-bladed knife. 



56 



LANDMARKS CLUB COOK BOOK. 



Drain the liquor from a can of French mushrooms and add 
pepper, and lastly add three or four tablespoonfuls of cooking 
sherry, or any white wine preferred. Pour over the meat in the 
platter and garnish with parsley and watercress. 

This sauce should be rather thick and very smooth. It may 
be made before it is needed and warmed over just before serv- 
ing. This receipt makes a dish for twelve people, and can 
easily be halved, as the dealers will sell the half of a calf's 
head. 

Mrs. F. W. Wood. 

calf's HEAD. 

Calf's head, water, little salt, four tablespoonfuls of melted 
butter, one tablespoonful of minced parsley, pepper and salt 
to taste, teaspoonful of lemon juice. After the head has been 
thoroughly cleaned, lay it in cold water for half an hour to 
bleach ; remove the brains first, and lay them to soak in warm 
water for an hour. Put the head in a stew-pan large enough 
to hold it with sufficient cold water to cover it, and when it 
boils add a little salt ; take off every particle of scum as it 
rises, and boil until tender, about one and a half to two hours, 
according to size. Boil brains, chop them with melted but- 
ter, parsley, pepper and salt and lemon juice in above propor- 
tions ; take up the head, skin the tongue, and put it on a small 
dish with the brains around it, have ready some minced pars- 
ley and melted butter, smother the head with it or make a 
white sauce with a tablespoonful of flour, two ounces of but- 
ter, half a pint of milk and salt to taste, mix butter and flour 
smoothly together over the fire, pour in the milk, stirring- 
all the time with a wooden spoon ; let it boil up quickly for 
a minute or two, then pour it over the calf's head with some 
minced parsley. 

Mrs. Henry Worthington. 

ESCABFCHI. 

Soak a dried smoked tongue over night ; boil until tender, 
and skin ; when cold, slice not too thin. Slice and soak in boil- 
ing water two large onions for several hours. Take a flat- 
bottomed dish, put a layer of tongue, then a layer of the onion, 
then a layer of black olives, then sprinkle over a little thyme, 
then another layer of tongue, onion, olives, until all the 



MKATS. 



57 



tongue is used. Then take half a cup of vinegar and half a 
cup of olive oil and pour over, cover tightly and let it set over 
night. Fresh tongue may be used, but the dried is much 
nicer. 

Mrs. James C Kays. 

STUFFLD HAM. 

Boil ham, take off skin while hot, pour over it half cup vin- 
egar, then take two cups chopped meat or chicken, half cup 
chicken broth to bind, one cup cracker crumbs, salt and pep- 
per to taste. Then take a long skewer, -make holes about one 
inch apart, put filling in holes. Make a paste of one cup 
brown sugar, half cup flour, cream enough to make soft 
paste, rub all over ham. Bake brown, baste with one pint 
sherry. When cold, slice thin and serve. 

Mrs. Jkrry Conroy. 
HOW TO BOIL AN OLD VIRGINIA HAM. 

First weigh the ham, then scrub thoroughly with a stiff 
brush in luke-warm water, being careful to remove every par- 
ticle of mold. Cover it with cold water, add one pint of vin- 
egar and a tablespoon of herbs. Let it simmer slowly, keep- 
ing it on the fire, allowing half hour for every pound in 
weight of the ham. Take it from the fire and let it remain 
in the water until nearly cold, then peel off the skin and either 
sprinkle brown sugar and rolled cracker crumbs over the top 
or cover with a paste made with one teaspoonful of brown 
flour and half cup brown sugar, moistened with a little port 
wine. Then put it in the oven and brown nicely. Dress the 
knuckle with a white paper ruffle. 

Sauces to Serve with Ham — Serve with brown sauce,- 
flavored with half glass of champagne. 

To serve cold boiled ham, cut in thin slices, season highly 
with cayenne pepper or with mustard and lemon juice, and 
boil two minutes. Melt half glass currant jelly, add a tea- 
spoonful of butter and a little pepper, and when hot, add sev- 
eral small slices of ham. Let it boil up and serve at once. 
For herbs, use one tablespoonful herbs, consisting in part of 
thyme, summer savory, sweet marjoram; also use one stalk 
celery, one sprig parsley. 

Mrs. L. W. Blks-x. 



58 



LANDMARKS CLUB COOK BOOK. 



LAMB CUTLETS BROILED. 

Cut some cutlets of a neck of lamb and trim them as for 
mutton cutlets, beat the yolks of two eggs with a little warmed 
butter, dip in the cutlets, then in bread crumbs, and then put 
them on a gridiron over a clear fire; and when they are done 
on one side turn them, arrange on a dish and serve with 
gravy. 

Mrs. M. J. Connell. 
SADDLE OF LAMB ROASTED. 

Wash, salt and flour the meat, and put it in a baking pan 
in a hot oven to roast, basting often until done. Place it on 
a hot dish and serve it with mint sauce. 

Mrs. M. J. Connell. 
BOILED MUTTON WITH CAPER SAUCE. 

Put the meat in a pot with plenty of water, salted ; cook 
twelve minutes to a pound, then take out and wipe carefully 
with a hot wet cloth ; butter all over and serve with sauce. 
Caper sauce is made by adding capers to drawn butter 
sauce. 

MUTTON CUTLETS. 

Trim them well, scraping the bones, roll in a little melted 
butter or oil, season and broil them. Or they are nice rolled 
in egg or bread crumbs and fried or broiled. Serve them 
round a bed of mashed potatos, or with tomato sauce. They 
are very nice with almost any kind of vegetable, such as peas 
or string beans in the center of the dish with the cutlets in a 
circle around. 

Mrs. Stephen M. White. 

PIGS' EEET. 

A nice breakfast or luncheon dish. Cook fresh pigs' feet 
until very tender. When cold, cut lengthwise, dip in batter 
and fry in hot lard or drippings, and serve very hot. 

Mrs. James C. Kays. 

STUEEED PIG. 

Take dressing the same as for turkey, except oysters. Chest- 
nuts may be used instead of oysters if cared for. I prefer 
plain. Bake slowly, and when done, put on large platter with 
a lemon in mouth. 

Mrs. Jerry Conroy. 



MKATS. 59 



COUNTRY SAUSAGES. 

Prepare a sausage forcemeat and divide it into small por- 
tions, flour the hands and roll it into balls. Put some butter in 
a frying pan, and when it is hot, fry the balls, a few at a time, 
adding more butter when required. Turn them constantly, 
and when equally browned drain them, put them on a hot dish, 
garnish with fried parsley and serve. 

Mrs. M. J. Connell. 
BOMD TONGUE WITH CHESTNUT DRESSING. 

Place a pickled tongue in a bowl of water to soak, then put 
in a saucepan with water to cover and boil two hours ; take it 
out, remove the skin; cover the bottom of a saucepan with 
a carrot, small turnip, one and one-half onion and thyme or 
marjoram to taste ; place the tongue on top and pour in enough 
broth and white wine to moisten to half its height ; cover with 
paper, place on a slow fire, cook until the tongue is tender, turn- 
ing occasionally to glaze both sides ;have ready a puree of chest- 
nuts, moderately thick, spread it on a dish and place the tongue 
on it ; add a little more broth to the liquor in the saucepan, 
boil well, skim and strain in another saucepan, reduce it to 
half glaze, pour over the tongue and serve. The chestnuts 
must be boiled after being peeled and blanched, put through 
ricer with seasoning of salt, pepper, little butter, some of the 
liquor of the tongue. 

Mrs. J. G. Mossin. 

MOCK TERRAPIN. 

Select a calf s head with care — not too young. Have thor- 
oughly cleaned by butcher. Then have the cook again wash 
and wipe dry with a coarse cloth. Place in an iron pot and 
in cold water with a very little salt. Boil gently until the 
meat is tender enough to pierce easily with a fork. It must 
be very well done. Remove them from the fire, place the pot 
where it is cool, and let the calf's head remain in the liquor 
until the next morning. Take out then and boil down the 
liquor to one-half pint. 

Then cut the meat up carefully, with a knife, in small pieces. 
Place again over the fire, add two or three tablespoons of the 
liquor, a half cup of cream, one tablespoonful of butter, pepper 

5 



60 



LANDMARKS CLUB COOK BOOK. 



and salt to taste. A hock glass of sherry wine (as you re- 
move from the stove) and the yolks of as many hard-boiled 
eggs as you like, minced fine. Pour into a large earthen ves- 
sel, let stand until the next day. Then one hour before serv- 
ing, put over the fire, add a little more cream and sherry to 
taste. 

Send to the table very hot, and serve with "bits" of dry 
toast. 

Mrs. W. A. Elderkin. 

VEAL BIRDS. 

Slice of veal from the loin, cut very thin. Remove bones, 
skin and fat and pound till one-fourth of an inch thick. Trim 
into pieces two and a half by four inches. Chop the trim- 
mings fine with one square inch of fat salt pork (not smoked) 
for each bird ; add half as much fine cracker crumbs as you 
have meat ; season highly with salt, pepper, lemon, cayenne 
and onion ; moisten one egg and a little hot water as for veal 
loaf. Spread the mixture on each slice nearly to the edge ; 
roll up tightly, and tie or fasten with skewers. Dredge with 
salt, pepper and flour. Fry them slowly in hot butter till a 
golden brown, but not dark or burned. Then half cover with 
cream and simmer for fifteen or twenty minutes. Remove the 
strings and serve on toast; pour the cream over them; gar- 
nish with points of toast and lemon. This is easily cooked 
in a chafing dish, or is especially nice as a meat course for 
luncheon. 

Mrs. Mathew T. Allen. 

VEAL AND HAM PIE. 

Two pounds veal cutlets, half pound of boiled ham, two 
tablespoonfuls of minced or dried herbs, two blades of pounded 
mace, pepper and salt to taste, yolks of two hard-boiled eggs, 
half pint of water, nearly half pint of good, strong gravy. 
Pie crust. 

Cut the veal into nice square pieces, put a layer into bot- 
tom of pie dish, sprinkle over these a portion of the herbs, 
spices, seasoning and the yolks of eggs cut in slices ; cut ham 
very thin and put layer of this in. Proceed in this manner 
until dish is full, so arranging that ham comes on top. Lay 
paste on edge of dish, pour in water, cover with crust, leav- 



MEATS. 



61 



ing opening in top, brush over with yolk of egg (uncooked), 
bake in well-heated oven for one to one and one-half hours 
or longer should the pie be very large. When it is taken out 
of oven, pour in at opening on top through a funnel nearly 
half a pint of strong gravy. This pie may be enriched by 
adding a few mushrooms, oysters or sweetbreads ; for those 
who like it a little sherry may be added to the gravy. 

Kidneys and round steak also make a good pie ; care must 
be taken to remove all fat and string from the kidneys. Cut 
in slices, cook in boiling water for five minutes, pour off wa- 
ter, recover with boiling water and cook five minutes longer. 
Cut steak as directed for cutlets, and arrange in pie dish as for 
veal and ham pie. A little onion juice is a great improve- 
ment to kidneys. 

Mrs. Henry Worthington. 

VEAL OLIVE PIE. 

Two pounds veal, without bone, rind of quarter lemon, 
quarter pound lean ham, one tablespoon parsley, one cup bread 
crumbs, two teaspoons salt, one teaspoon butter, quarter tea- 
spoon white pepper, two eggs, one salt spoon paprika, quarter 
cup cold water, some short paste. Cut up veal in very thin 
slices and then into oblong slices, three inches by one and one- 
half. Chop up the ham very fine, also the parsley ; mix with 
them the bread crumbs, the butter melted, the eggs well beaten, 
and half the pepper, salt and paprika. Spread this over the 
pieces of veal and roll them up. Fill up a deep pie dish 
with the rolls ; let it be higher in the middle than the 
sides. Sprinkle the rest of the seasoning over and put 
in the quarter cup of water. Roll out a piece of rich, 
short crust, one inch larger every way than the top of your 
pie dish ; cut off an inch breadth all round, wet the 
edge of your dish and press on the paste, joining it 
neatly ; wet this edge and put on the cover. Trim it 
round with a sharp knife. Scallop the edges of your pastry 
and make a hole to let out steam in the top. Brush over with 
well-beaten egg, ornament with pastry cut into leaves, etc. 
Bake in a hot oven for ten minutes, then moderate heat and 
bake altogether about one and one-quarter hours. Fill up pie 
with boiling water or stock before serving. 

Miss Kate E. Whitaker. 



62 



LAND MARX S CLUB COOK BOOK. 



STEWED VEAL (GERMAN). 

Two or three pounds of lean veal cut in pieces ready to serve. 
Put two tablespoons of drippings in kettle and get very hot ; 
put in veal, season with pepper, salt, bay leaf and trifle nut- 
meg, and let brown all over. Then slice in one good-sized 
onion and let brown. Cover with boiling water and stew for 
about an hour, just keeping enough water to make a nice 
gravy. Then put in two or three tablespoons sherry (or some 
white wine) and thicken with tablespoon flour in a little water. 
Let boil a few minutes and serve. 

Mrs. J. O. Koepfli. 



CHAPTER VI. 



SALADS. 

APPLE AND CELERY SALAD. 

Prepare beforehand a good mayonnaise, seasoned well, and 
do not forget a pinch of cayenne. Peel tart crisp apples, one 
at a time, cutting in slices, and these in turn into dice, mixing 
and covering at once with the mayonnaise, a slice at a time to 
keep from turning dark. The celery should be one-half the 
amount of the apple : very crisp and white, and cut into bits, 
about one-half by one-quarter of an inch long. Mix the apple 
and celery in turn, and when altogether, put in a bowl with 
white lettuce leaves. 

If a richer salad is desired, English walnuts, blanched and 
broken in small bits, may be added, about one-quarter as much 
as the apple being used. 

2. Beets may be used with celery instead of apple, and this 
makes a delicious salad, too. Cauliflower, a fine head, boiled 
whole and salted, and when tender allowed to cool and drain, 
makes a good salad served with mayonnaise poured over the 
whole, and garnished with small hearts of lettuce, and bits of 
boiled beets. 

Mrs. Williamson Dunn. 
BRUSSELS SPROUT SALAD. 

Throw a quart of Brussels sprouts into boiling water, after 
removing the dead leaves and cutting the little brown knots 
from the stems. Boil briskly or they will change their color; 
twelve minutes will cook them. Throw them into a colander 
to drain. While hot, pour over a French dressing. Surround 
with lettuce leaves. Set in ice-box an hour before serving. 
Two ounces of cold boiled tongue cut in neat pieces is an addi- 
tion to this salad. Canned sprouts can be used when fresh ones 
are not in the market. 

Miss Macdonald. 



64 



LANDMARKS CLUB COOK BOOK. 



CABBAGE SALAD. 

Take very* tender, fresh cabbage, slice very thin, and dress 
at the table with salt, oil, and red pepper. This sounds plain, 
but it is very appetizing. 

M. R. p. 

CELERY AND APPLE SALAD. 

Cut tender, white celery into small dice, cut the heart, leaves 
and all. Season well with salt and pepper. Then cut into 
very small, thin slices, tender, tart apples, an equal quantity- 
mix together, and add mayonnaise dressing till it is of good 
consistency. Serve on lettuce leaf or garnish with celery- 
leaves, or with the pink seeds of pomegranates. 

Mrs. George H. Wadleigh. 
CELERY ROOT SALAD. 

One bunch celery root (three small or two large in a bunch). 
Boil until you can stick a fork into them, peel and remove 
the centers. One head of celery, two hard-boiled eggs ; chop 
them all and mix with the following mayonnaise dressing: 
Yolk of one egg, one-quarter teaspoonful of mustard wet with 
a little water, one-half pint olive oil. one-half tablespoonful 
vinegar, the juice of a half of a lemon, salt. Stir into the yolk 
of the egg the mustard, then add the oil, drop by drop, stirring 
all the time, then the vinegar and lemon juice, and last the 
salt. More salt will be required after mixing all together, 
as this salad takes more salt than others. This makes a suffi- 
cient quantity for six or seven persons. 

CHESTNUT SALAD. 

Boil enough chestnuts to allow four or five for each person, 
slice, and add finely sliced celery, cut up olives, a little vinegar 
and salt, mix with mayonnaise, a*ad garnish as desired. 

Mrs. George J. Dents. 

CHICKEN SALAD. 

Cut chicken in small pieces, not too fine, half as much cel- 
ery. Take four hard-boiled eggs, mash yolks fine, add one 
teaspoonful mustard, salt and pepper to taste, then oil until 
a smooth paste, vinegar one cup. Pour tablespoon vinegar 



SALADS. 



65 



over chicken and celery. Toss all with silver fork, put in 
bowl, and on top bits of mayonnaise dressing, rounds of whites 
of eggs and capers. Fresh sprigs of celery all around dish 
and in center. 

Mrs. Jerry Conroy. 
CHICKEN AND CHEESE SALAD. 

Three hard-boiled eggs, one and one-half cups of grated 
cheese, one cup of chicken or veal chopped half fine, one tea- 
spoonful of mustard, one and one-half teaspoonfuls salt, one- 
tenth teaspoonful cayenne, two tablespoonfuls of oil or butter, 
two tablespoonfuls of vinegar; rub yolks of eggs through fine 
sieve, gradually add oil, stirring all the time; add all the sea- 
soning, mix in meat and cheese lightly ; garnish with lettuce, 
celery and whites of eggs. 

Kate E. Whitaker. 

CHIFFON ADE SALAD. 

This salad consists of all the salads in season. For ex- 
ample, lettuce, romaine, chicory, escarol, tomato, beets, and 
celery cut in long slices. 

The dressing for this salad is made as follows : Take one 
hard-boiled egg and mash it as fine as possible with a fork; 
then add two pinches of paprika and a pinch of salt,' half a 
teaspoonful of French mustard, a teaspoonful of hashed chives, 
a teaspoonful of hashed estragon, two tablespoonfuls of oil and 
three tablespoonfuls of vinegar. Add this to the salad, mix 
it well together and serve. 

Mrs. M. J. Connell. 

CODFISH AND POTATO SALAD. 

Slice boiled potatos thin, add cooked codfish shredded fine, 
in layers (potato then codfish), season with salt and pepper, 
and onion minced fine, and pour oil over all ; mix well with a 
silver fork or wooden spoon. When the potatos have thor- 
oughly soaked up the oil, then add vinegar. Place in salad 
dish and slice hard-boiled egg over all. A good luncheon dish. 

Mrs. Adolf Petsch. 

CRAB SALAD. 

Two heads of lettuce, flesh of two boiled crabs. Break in 
small pieces. Place them with lettuce in salad bowl and pour 
a mayonnaise dressing over it. Garnish with hard-boiled 
eggs. This makes enough for six persons. 



66 



LANDMARKS CLUB COOK BOOK. 



CUCUMBER SALAD WITH CREAM DRESSING. 

To make this salad a success, have some sour cream. Take 
five tablespoonfuls of sour cream, two tablespoonfuls of vin- 
egar, half a teaspoonful of paprika, one pinch of salt and half 
a teaspoonful of hashed up chives ; mix it well, so that the 
paprika does not form little balls. When well mixed add it to 
the cucumbers and serve. 

Mrs. M. J. Connell. 

EGG SALAD. 

Cover a platter with lettuce, using only the little yellow 
leaves. Boil eggs until hard, but not long enough so that the 
yolks will turn dark. Use eggs in proportion to number of 
persons to be served. Spread mayonnaise over the lettuce; 
cut up yolks and whites of eggs separately and not too fine. 
Place in alternate stripes, about two inches wide, on the let- 
tuce, taking care to have the stripes uniform and even. 

FISH SALAD. 

Any kind of cold white fish. If you boil fresh fish, put a 
little vinegar in to flake it. Add fresh beans, peas, carrots 
(this can be omitted) and beets; French dressing mixed thor- 
oughly with fish. When served, pour over a mayonnaise made 
with vinegar from capers ; put a few capers on top. 

Miss Maurice. 

FRUIT SALAD. 

Cut the tops from one dozen oranges and scoop out pulp 
into a bowl ; add one small box red strawberries, one-half 
pound fresh cherries from which the seeds have been re- 
moved, one-half teacup preserved fruit of any kind and three 
bananas, sweetening to taste. Stir thoroughly together and 
fill the orange skins. Whip one pint of cream stiff, and on top 
of each filled orange place a large spoonful of the whipped 
cream. Serve on delicate lettuce leaves as first course at a 
dinner or luncheon. 

FRUIT SALAD. 

Six large apples, almonds, celery; peel, core and chop the 
apples ; blanc and chop the nuts ; chop crisp celery ; mix about 
equal parts of each with a cooked salad dressing. Just before 
serving stir in two-thirds cup of whipped cream. 

Mrs. H. Kerckhoff. 



SALADS. 



67 



FRUIT SALAD. 

Make a dressing by boiling a cup of water and one-fourth 
cup of sugar for five minutes; then put away to cool. Beat 
the yolk of one egg till thick and creamy ; add to it four table- 
spoons of thick, sweet cream, and when mixed add the syrup 
and the juice from the fruit which you have prepared for the 
salad. 

Use one banana sliced, one cup of diced pineapple, four 
fresh apricots and one pint of raspberries. Arrange the fruit 
in a pyramid form and pour the dressing over it, being care- 
ful that it is equally distributed. Arrange it in a glass dish 
and garnish with grape leaves underneath. 

FRENCH FRUIT SALAD. 

One head lettuce, one dozen walnuts, two dozen large white 
grapes, three bananas, two oranges, mayonnaise dressing. 

Peel the oranges, divide into lobes and cut each lobe into 
three pieces, removing the seeds. Skin with a very sharp 
knife the grapes and seed them. Shell and halve the walnuts 
and slice the bananas with a silver knife. Arrange the fruit 
on the lettuce, rejecting all the leaves but the crispest and 
most delicate. Cover with the mayonnaise dressing. 

SALAD OF GRAPF, FRUIT AND NUTS. 

Put meats of eight walnuts and pulp of a large grape fruit 
in a bed of crisp lettuce. Just before serving, dress with four 
tablespoonfuls olive oil in which has been stirred half teaspoon- 
ful salt, one teaspoonful sugar, one teaspoonful vinegar. 

Mrs. George Sinsabaugh. 

LETTUCE SALAD. 

Take two fine lettuces, remove the outer green leaves, core, 
wash and drain in a wire basket, then split and cut the leaves 
into quarters and put them in a bowl. Have tomatos cut in 
thin slices, and place over the lettuce. Season as follows : 
Mix one pinch of salt and one-half pinch of pepper in two 
tablespoonfuls of vinegar, add one and one-half tablespoon- 
fuls of oil, pour over the salad and serve. 

Mrs. M. J. Connell. 



68 



LANDMARKS CLUB COOK BOOK. 



LETTUCE SALAD WITH TOMATO JELLY. 

To make tomato jelly, take a can of tomatos of clear color 
and fine flavor. Fry in butter a slice of carrot, two slices of 
onion, one sprig of thyme, half of one bay leaf, six pepper- 
corns and two stalks of celery. Add the quart of tomatos, 
season with salt, pepper and let simmer half an hour. Strain 
and add a third of a box of English gelatine to each pint of 
liquid. Soak the gelatine in a quarter of a cup of cofa water 
for every third of a box used. It will dissolve, if it has been 
soaked, as soon as it is stirred into the tomato mixture. Strain 
again through a cloth jelly strainer, and put into little cups 
holding about a gill each to mold. Put each mold of this jelly 
on a bleached lettuce leaf and a tablespoon of mayonnaise with 
chopped walnuts (chopped very fine). 

Mrs. Hugh Vail. 

MUSTARD DRESSING. 

Three even tablespoons mustard, one even tablespoon sugar, 
one egg well beaten and mixed with sugar and mustard to 
a paste; one teacup vinegar. Put in double boiler and cook 
well. When cool, add one tablespoonful of oil. Bottle for use. 

Mrs. Harry Ross, San Francisco. 
ORANGE SALAD. 

Take three oranges, place on ice to cool and harden, peel 
and then slice round; remove the seeds, cover with powdered 
sugar, add two tablespoonfuls each of Maraschino, Cuaeva 
wine and brandy. Let stand on ice before serving. 

Miss Maurice. 

POTATO SALAD. 

Five medium-sized potatos sliced, broken meats of six Eng- 
lish walnuts, seven pickled olives cut in pieces, half cup capers, 
or nasturtium seeds ; mayonnaise dressing with cream. 

Mrs. James M. Sanborn, San Gabriel. 
POTATO SALAD. 

Dressing : One quart milk, let scald, one large cup vinegar. 
Boil in separate vessel ; one tablespoon flour, one tablespoon 
mustard, two tablespoons light brown sugar, one teaspoon 
salt, cayenne and black pepper to taste ; two tablespoons melted 

i 



SALADS. 



69 



butter, one tablespoon celery. Mix all dry ingredients, beat 
three eggs light, add dry ingredients, then scalded milk and 
last vinegar. Let boil until thick as molasses. Use half re- 
ceipt and pour over equal parts potatos cut in dice, and celery 
in small pieces. Garnish dish with sliced hard-boiled eggs, 
celery and capers. 

Mrs. Jerry Cosroy. 

RED SALAD. 

Three medium-sized potatos, boiled in skins and cooled ; 
three small beets, deep red, cold. Slice potatos in thick slices 
and cut in four pieces ; also the beets. One teaspoonful grated 
green onion. Put in deep bowl in layers. Pour over three 
tablespoonfuls salad oil ; a sprinkle of paprika, salt. Cover 
closely and place in the refrigerator until chilled. 

ROSE salad. 

This salad was given to me by a member of the Sultan's 
household. I have tried it and found it very delicious. Pound 
in a mortar and pestle the leaves of three large red roses and 
six almonds. Heat, but do not boil, a cup of strained honey, 
add the rose leaves and rub through a fine strainer. Take 
twelve ripe figs, or those conserved in glass, the syrup of which 
can be used instead of honey. Arrange them in a mound on 
a glass dish, add a wineglass of Chartreuse to the rose leaf 
syrup and pour over the figs. Place candied rose leaves over 
the mound and about its base, ornamenting the outer rim with 
fresh roses and thin green leaves. Mulberries may be used in 
place of the figs, or strawberries or peaches, if you wish to 
make an American adaptation of an Oriental salad. 

Justine Ingersoll. 

SCALLOP SALAD. 

Soak the scallops in salted water, simmer five minutes in 
boiling water, drain, cool, cut in slices and marinate with 
French dressing. At serving, drain, mix with equal bulk of 
celery, dress with mayonnaise, shape in a mound. 

Miss Elizabeth Shankland. 



70 



LANDMARKS CLUB COOK BOOK. 



SHRIMP SALAD. 

One can of canned shrimps washed in cold water, dried with 
a soft towel. To every pint of shrimps allow nearly half a 
pint of mayonnaise dressing. Serve with lettuce. 

SWEET-BREAD SALAD. 

Drop the sweet-breads into boiling salted water and cook 
twenty minutes ; then plunge into cold water to harden. When 
cold, remove the membranes and little pipes and cut into dice. 
Lay a tablespoon ful on crisp lettuce leaves, cover with mayon- 
naise dressing and serve. Delicious. 

SWEET-BREAD SALAD. 

Boil sweet-breads, cut in small pieces, add equal parts crisp 
celery and mayonnaise dressing ; capers may be added if de- 
sired. 

Mrs. Jerry Conroy. 

STRING BEAN SALAD. 

Take one and one-half pounds of string beans, string care- 
fully and cut in as thin slices, lengthwise, as possible. Boil 
until tender ; drain and let stand until cool ; then add salt, pep- 
per, a little grated onion, four tablespoonfuls of oil, two of vin- 
egar, half a tablespoonful of water and the juice of a lemon. 

TOMATO SALAD. 

Take six tomatos, peel and scoop out, pulp, strain juice off 
of pulp and cut into slices ; add two whole tomatos cut and 
strained in same way, also two hard-boiled eggs, two table- 
spoonfuls of minced celery, two of olive oil, a level teaspoon- 
ful of mustard, one of vinegar, pepper and salt to taste, mix all 
together and put in tomato. Serve in nest of lettuce. 

Harkiet S. Bishop. 

TOMATO SALAD. 

Take nice, smooth, tomatos, peel without breaking, cut the 
stem end out, and take out inside with a small spoon. Chop 
fine some celery, lettuce, green peppers, cucumbers and the 
inside of the tomatos. Drain off every drop of the liquor and 
mix the vegetable with shrimps and mayonnaise. Fill the to- 
matos with the mixture, garnish the top of each with a ring 
cut from green pepper, and a drop of mayonnaise. 

Mrs. Fred Walton. 



SALADS. 



71 



TOMATOS — SPANISH DRESSING. 

Peel and slice the tomatos, not too thin, and lay them upon 
a platter ; do not allow them to cover one another. Chop some 
onions ( young ) with parsley and green peppers, put a table- 
spoonful upon each slice of tomato and cover with mayon- 
naise dressing. Garnish with olives. 

Mrs. Fred Walton. 
TOMATO AND CUCUMBER SALAD. 

Peel rather small round tomatos, one for each person ; dig 
out at the core end about half the tomato, and fill in the space 
with finely chopped cucumbers, with the smallest quantity of 
onion chopped with it, and seasoned with salt and pepper. 
Serve on lettuce leaves and partially cover the tomato with 
mayonnaise dressing. 

TOMATO AND SWEET-BREAD SALAD. 

Peel a large tomato, empty its contents ; then take sweet- 
breads, which have been boiled and cut into dice, and mix with 
mayonnaise dressing; add a pinch of salt and a dash of pap- 
rika ; mix it well and fill the tomato with this mixture. The 
tomato must be served very cold. Use one for each guest. 

Mrs. E. D. Neff, La Mirada. 
TOMATO JELLY SALAD. 

Stew one can or eight good-sized tomatos with one level 
teaspoonful cinnamon, half teaspoonful cloves, one tablespoon- 
ful of salt, a small onion, one tablespoonful sugar, two table- 
spoonfuls vinegar, a dash of cayenne ; cook until tomatos are 
soft ; pass through a sieve and pour while hot on to a table- 
spoonful of Knox gelatine soaked in a half cup of cold water. 
Pour into a mold and set on ice. Serve on crisp lettuce leaves 
with mayonnaise dressing. This amount will serve ten people. 

Mrs. George Sixsabaugh. 
TOMATO JELLY SALAD. 

Into a saucepan put half can of tomatos, one bay leaf, four 
cloves, one blade of mace, half teaspoonful of salt, quarter tea- 
spoonful of paprika, ten drops of onion juice; simmer 15 min- 
utes, and press through a sieve ; add one-third box of gela- 



72 



LANDMARKS CLUB COOK BOOS, -a 



tine which has been soaked in one-third cup of cold water, and 
stir until dissolved; add two tablespoonfuls of tarragon vin- 
egar, and pour into wetted molds. When firm serve on let- 
tuce leaves and garnish with mayonnaise. 

CHICKEN SALAD DRESSING. 

Yolks of six eggs well beaten. One-half pint of melted but- 
ter, or its equivalent in oil, three tablespoons of mixed mustard, 
salt and pepper to taste. Two teaspoons of celery seed. Mix 
thoroughly, then add three-quarters of a pint of strong vinegar, 
place on the stove, stirring constantly until thick like boiled 
custard. 

Mrs. Phebb M. Jewett. 
CREAM SALAD DRESSING. 

One cup of milk brought just to boil, yolks of two eggs well 
beaten, stirred into the milk, two tablespoons flour mixed in 
cold milk, one tablespoon of sugar, one small teaspoon of salt, 
one small teaspoon of mustard, pinch of red pepper, lump 
of butter size of an egg. one-half cup of vinegar. 

Mrs. Phebe M. Jewett. 

CREAM SALAD DRESSING. 

Put two cups of cream into a farina kettle to heat; when 
hot add a piece of butter the size of a walnut : stir into a little 
cold cream three teaspoonfuls of mustard, four of sugar, two of 
salt and a quarter of cayenne pepper ; beat four eggs light and 
add to this mixture, which must be made very smooth. When 
the cream is hot add the egg mixture and cook like boiled cus- 
tard, being careful to remove from the fire before it curdles. 
Strain through a sieve and add while hot two-thirds cup of 
vinegar, beating until cool. One-half cup of cream whipped 
and added just before using is an improvement. 

Mrs. A. H. Thompson. Topeka, Kan. 

COOKED SALAD DRESSING. 

Yolks of two eggs, two tablespoons olive oil or butter, two 
tablespoons sugar ; salt, pepper, mustard, grated nutmeg ; stir 
constantly over a slow fire ; when thick add half cup cream. 

Mrs. H. Kekckhoff. 



SALADS. 



73 



MAYONNAISE) FOR TOMATO JELLY SALAD, ETC. 

Yolks of two raw eggs, yolks of three hard-boiled eggs, half 
teaspoonful of mustard, one gill of olive oil, dash of cayenne 
pepper, vinegar and salt to taste. 

Mrs. William S. Cross. 
MAYONNAISE DRESSING. 

Drop the yolk of one egg into a bowl, add one tablespoon ful 
of salt and even tablespoonful of sugar ; drop oil slowly drop 
by drop and stir briskly until it thickens, then can be dropped 
faster till it hardens, adding oil till you have the quantity de- 
sired; pour in the juice of one or two lemons slowly, beating 
briskly until it is thoroughly mixed, and sour enough to suit 
the taste ; add half a teaspoonful of onion juice if desired. 

Mrs. George H. Wadleigh. 
SALAD DRESSING. 

Pour slowly seven tablespoon fuls of boiling vinegar over 
the yolks of four well beaten eggs, beating all the time. Re- 
turn to the stove; add butter the size of an egg, one table- 
spoonful of flour mixed with a little water, pepper, mustard, 
and a little sugar and salt. When boiled until quite thick 
let cool, and just before serving add a pint of whipped cream. 

Miss Elisa Bonsall. 

SALAD DRESSING. 

Half cup vinegar, three eggs beaten to a cream with two ta- 
blespoonfuls of sugar, three tablespoonfuls of very thick cream 
(sour cream will answer), half teaspoonful of mustard and a 
little salt. Bring vinegar to a boil, mix other ingredients and 
stir into the vinegar, cook to a thick custard, taking care that 
it does not curdle. While hot stir in a piece of butter the 
size of a walnut. Beat in a little whipped cream before 
serving. 

Mrs. Ferry, Sierra Madre. 
FRENCH SALAD DRESSING. 

One pinch salt, one-half pinch pepper, mix thoroughly with 
two tablespoonfuls vinegar and one and a half tablespoonfuls 
of salad oil. Pour over salad and serve immediately. 

h. c. w. 



CHAPTER VII. 



ENTREES. 

ANGELS ON HORSEBACK. 

Wrap medium sized oysters in slices of bacon, fastening 
with small splinters. Lay in a hot frying pan and fry a crisp 
brown. Serve hot on toasted crackers. 

Charlotte E. Hahn. 

CARROT FRITTERS. 

Beat into a julp a cup of boiled carrots and pass through a 
sieve. Add two tablespoons cream and two well beaten eggs. 
Put a piece of lard in a frying pan, when hot shape the mix- 
ture into fritters, fry and place on a hot dish. Serve with a 
brown sauce. 

A Friend. 

CHICKEN PATTIES. 

Breast qf one chicken chopped fine, one pair sweet-breads 
parboiled and then cooked a short time in soup stock. Chop 
mushrooms and sweet-breads, but not too fine, season with 
salt. Make a sauce of soup stock, drawn butter and cream 
and mix thoroughly. 

Mrs. Stephen M. White. 
CHICKEN A EA TERRAPIN. 

One large chicken, one pint rich cream, one hard-boiled egg, 
half wineglass of sherry. Cut your chicken as for salad ; put 
one cup cream on and thicken with a teaspoon corn starch ; 
add chicken and the egg well beaten as you remove from fire, 
also wine. Serve hot or cold. 

Mrs. J. G. Mossin. 

CROQUETTES. 

Mix thoroughly one pint of finely chopped meat (chicken 
preferred), one teaspoon of salt, one tablespoon of chopped 
parsley, one-eighth of a teaspoon of pepper, a dash of red pep- 
per and one tablespoon of onion juice. Put half pint of milk 
over the fire, add one tablespoon of butter and two table- 



ENTREES. 



75 



spoons of flour ; let thicken and stir into the other ingredients. 
When cold form into balls, dip in egg, then in bread crumbs, 
and fry in deep, hot fat. Serve with tomato sauce. 

Mrs. Nannie M. Griffith, Johannesburg. 
CHICKEN CROQUETTES. 

Use cold roast or boiled chicken chopped fine (not too fine), 
three-quarters of a pound to one pound of mushrooms or 
half can mushrooms cut in small dices. Put into a saucepan 
a teaspoonful of grated onion and a tablespoonful of butter 
and let them begin to brown. Then stir in two heaping table- 
spoons of flour and half pint of chicken broth or of water 
mixed with the liquor of the canned mushrooms. Then add 
the chicken (chopped) and mushrooms, a palatable seasoning 
of salt and pepper and a glass of sherry. Stir the croquette 
mixture until it begins to boil, then draw the saucepan to the 
side of the fire and stir in the yolks of four raw eggs. After 
the eggs are added, pour the mixture upon an oiled dish and 
cool it. After the croquettes mixture is cold, fry the croquette 
as follows : Have ready a deep bowl containing two eggs 
beaten smooth, a large platter full of cracker dust or fine bread 
crumbs, and over the fire a frying kettle half full of hot lard. 
Wet the hands with cold water, form the croquettes like large 
corks, handling them very lightly and quickly. Roll them in 
crumbs, then dip them in the beaten egg and again roll in the 
crumbs. Fry them a golden brown in the hot lard. When 
the croquettes are done, take them out of the fat with a skim- 
mer, lay them on brown paper for a moment to free them 
from grease and then serve. 

Mrs. John T. Griffith. 

CROQUETTES OF FISH. 

Take any kind of boiled fish, separate it from the bones care- 
fully, chop with a little parsley and salt and pepper to taste. 
Beat up an egg with a teaspoonful of milk and flour. Roll the 
fish balls and turn them in the beaten egg and cracker crumbs 
or bread. Fry a light brown, and serve with mayonnaise or 
lemon sauce. 

Mrs. Hermann Hellman. 

6 



76 



LANDMARKS CLUB COOK BOOK. 



LOBSTER CROQUETTES. 

One cup lobster meat mashed fine, one cup mashed potato', 
yolks of two eggs beaten light, butter the size of an egg, tea- 
spoon of minced parsley. Mold size of an oyster, roll in egg 
and cracker crumbs, fry in hot lard. 

Mrs. J. G. Mossin. 

LOBSTER CROQUETTES. 

Two cups of boiled lobster hashed fine, three tablespoons 
of flour, one tablespoon chopped parsley, one tablespoon but- 
ter, one cup cream, quarter of a small nutmeg, yolks of two 
eggs, salt and cayenne to taste. Add seasoning to lobster. Put 
cream on to boil, rub butter and flour together and add to 
cream. Then add the beaten yolks and cook two minutes. Take 
from the fire and add lobster, mix well. When cold form into 
chops. Roll first in beaten egg, then in bread crumbs. Put 
in a frying basket and fry in boiling oil or lard. Put the end 
of a small claw in each chop. Garnish with parsley and 
serve with a cream sauce. 

Mrs. Stoddard Jess. 

MACARONI CROQUETTES. 

One pint of cold boiled macaroni. Heat and moisten with 
thick, white sauce : add the beaten yolks of one egg, two table- 
spoons of grated cheese, salt and pepper to taste. 

Thick cream sauce : One pint hot cream, two tablespoons 
butter, four heaping tablespoons flour or two heaping table- 
spoons corn starch, half teaspoon salt, half teaspoon white 
pepper, half teaspoon celery salt, half teaspoon cayenne pepper. 

Mrs. W. F. Hook. 

CURRY MADE OE DRESSED MEAT. 

Take about one pound cold meat and cut into pieces one inch 
square ; melt two ounces of drippings in a stew-pan. And when 
it fizzles, fry in it a small unripe apple and two small onions 
(cut in slices from crown to root). When tender, take -the 
apple and onion up and rub them through a sieve. Mix the 
Dulp with a dessert spoonful of curry powder, a dessert 
spoonful of flour and a little salt moistened with a little stock 
or water. Add more stock to make up half a pint and put the 
mixture into a stew-pan. When the sauce simmers, lay the 



ENTRIES. 



77 



meat in it and continue to simmer very gently for half an hour. 
Dish in the usual way with a loosely piled border of rice round 
the dish. Half a gill of cream or milk mixed with the sauce 
the last thing will be an improvement. If preferred, the onion 
instead of being rubbed through a sieve may be reserved and 
put into the sauce long enough before serving to become 
quite hot. 

Mrs. William S. Cross. 

DEVILED CRAB. 

Pick the meat from two hard-shell crabs, chop and mix with 
it one cup rolled cracker crumbs, one egg, piece of a lemon, 
half cup melted butter, salt to taste, a dash of cayenne. If not 
moist enough to hold well together, add a little cream or water. 
Thoroughly clean the crab shells, fill with the mixture, place 
slice of lemon on top of each and bake a half hour. 

Mrs. H. C Austin. 

DEVILED CRAB. 

One crab, one tablespoonful butter, one cup cream, two eggs 
(hard boiled), one tablespoonful flour, salt, black and cayenne 
pepper. Pick out the meat of a boiled crab ; put the butter 
and flour in a saucepan and stir until smooth ; add the cream 
and let it come to a boil. Chop up the whites of the eggs and 
add to the meat, and put this in the cream. Mix cracker 
crumbs and yolks of eggs and put on top. Bake in shells until 
a light brown. 

Mrs. Madison W. stew apt. 

HASH. 

One cup chopped roast beef, one cup cold boiled rice, one 
cup milk, one tablespoon butter, salt, pepper, Worcestershire 
sauce. Cook twenty minutes. When cool, add one egg. Bake 
fifteen minutes. 

Mrs, L. W. Blinn. 

HAM PATTIES. 

Lean ham chopped fine and mixed with crumbed bread. Sea- 
son to taste. Add lump of butter, moisten with milk to a soft 
paste. Fill muffin tins and break an egg on top of each. 
Sprinkle with cracker crumbs and bake. 

Mrs. Koepfli. 



7* 



LANDMARKS CLUB COOK BOOK. 



HAM AND POTATO PUDDING ( GERMAN). 

Take about six good-sized boiled potatos, one onion chopped 
very fine, and minced cold boiled ham. Butter a pudding dish, 
sprinkle a layer of cracker crumbs over sides and bottom of 
dish; put in a layer of potatos sliced (as if for salad), then a 
layer of minced ham, some onion, some pepper and salt, then 
another layer of potato, ham, onion and seasoning, etc. Over 
the top sprinkle cracker crumbs and lumps of butter here and 
there ; over all pour a cup of cream or good, rich milk and 
bake a nice brown. 

Mrs. Ad. Petsch. 

HAM AND RICE. 

Mince some ham very fine — about enough to make a cup 
full — fry light yellow, put in a cupful of well washed rice ; let 
this get thoroughly heated, but not hard, then add boiling wa- 
ter ; let cook briskly for about fifteen minutes, then set back to 
steam. 

Not all rice cooks in the same time ; some needs more, some 
less time. 

Flora Golsh. 

HUNGARIAN DISH. 

Two pounds finely chopped beef and two medium-sized egg 
plants. First slice egg plants (not peeled) quarter inch thick, 
put salt between layers and let stand half hour. Put between 
linen towel and pat quite dry, and then fry (in half butter 
and half lard) brown on both sides and lay on a dish on back 
of stove. Put meat in a skillet with two cups beef broth or 
one and a half cups water with beef extract, well seasoned with 
salt, pepper, cayenne and paprika. Put layer of meat and egg 
plant alternately in baking dish and bake in hot oven over half 
hour. Serve with boiled or mashed potatos. Good luncheon 
dish or entree. 

Mrs. Kokpfli. 

STEWED KIDNEYS. 

Six sheep kidneys, must be perfectly fresh, two tablespoon- 
fuls of butter, quarter of an ortion cut in small pieces, one table- 
spoonful of kitchen bouquet, one teaspoonful of Worcester- 
shire sauce, one teaspoonful of tomato ketchup, dash of paprika, 



ENTREES. 



70 



$alt and pepper to taste. Cut kidneys in small slices, remov- 
ing all fat and gristle. Have your frying pan very hot, put in 
your butter, when melted put in onion and brown, add kid- 
neys, dredge thoroughly with flour, cook quickly for five min- 
utes, stirring all the time ; add all other ingredients with half 
a cup of boiling water, and cook about ten minutes. A table- 
spoon of sherry wine just before serving is a good addition. 
Kidneys must be cooked quickly or they become tough. 

Mrs. Henry Worthington. 
PIGS IN BLANKETS. 

Drain large oysters — the largest you can get — and wrap each 
one in a blanket made of the thinnest possible slice of bacon, 
pinned together with a wooden toothpick ; fry quickly and not 
too much. Serve on toasted brown bread, with lemon. 

Mrs. Blanch is. Wotkyns 

POTATO PATTIES. 

Mash three or four moderate sized potatos ; add a raw egg 
to them ; make into the form of little patty cases, fill with a 
small quantity of minced meat, or of dressed fish ; cover with a 
small ball of the potato ; brush the outsides over with yolk of 
egg; put into the oven to brown. When done, serve on dish 
covered with paper. 

Mrs. William S. Cross. 

SARDINE CANAPE. 

One can sardines, one tablespoon mustard (dry), one pinch 
salt, half red pepper, one teaspoon essence of anchovies, one 
teaspoon Worcestershire sauce, six yolks hard-boiled eggs, two 
ounces butter. Mix all together, pound thoroughly and pass 
through a tamis sieve. Spread generously on small toasted 
biscuit, or small squares of toasted bread. 

Mrs. William Pridham. 

DEVILED SHRIMPS. 

Put one tablespoon of butter in a saucepan, acfti one table- 
spoon flour, stir together without browning. Add half pint 
cream, stir constantly until thoroughly cooked and smooth. 
Add pepper to taste, stir in the yolks of two eggs slightly 
beaten. When cold, add half teaspoonful mustard. Moisten 
with two tablespoonfuls catsup. 



80 



LANDMARKS CLUB COOK BOOK. 



After mixing shrimps with above, fill shells, dust with bread 
crumbs and bake until brown. 

With crab in place of shrimps, add salt to taste. 

Mrs. L,. W. Blinn. 

SCOTCH WOODCOCK. 

Two tablespoonfuls of butter, one tablespoonful of flour, half 
pint of milk, two teaspoonfuls of anchovy paste, three shakes 
of red pepper. Just before serving, add six hard-boiled eggs, 
sliced. 

Mrs. George Sinsabaugh. 
CREAMED SWEET-BREADS. 

Soak two pounds of sweet-breads in cold water for an hour, 
remove the skin and blood. Have cold water enough to cover 
them in a saucepan ; put in it salt, six pepper-corns, one onion, 
two cloves, one bay leaf, one tablespoonful vinegar, a sprig 
parsley. Put over the fire ; when boiling hard, put in the sweet- 
breads and let simmer slowly until tender ; drain them and put 
into very cold water until they are thoroughly chilled ; then 
cut into small squares. Cut in halves the larger mushrooms in 
a can of the French imported ones. 

Make a cream sauce with half pound butter, using cream 
or milk with the liquor from the mushrooms ; salt well, add a 
little cayenne pepper and a tablespoon of lemon juice; when 
smooth, put in the mushrooms and sweet-breads and serve. 

This is a nice chafing dish. The sweet-breads and mush- 
rooms being prepared beforehand, the cream sauce can be made 
at the table. 

Mrs. Gilbert E. Overton. 

SWEET-BREAD PATTIES. 

Two pair of sweet-breads soaked about three hours in salted 
water. Skim carefully, then put in quart of water, with half 
a chile pepper and small bit of onion. Cook thoroughlv ; take 
out, let cool and cut in dice. Add one cup of cream and two 
tablespoonfuls of flour, stirred into two of butter, pepper and 
salt to taste. Mix all together, let come to a boil, serve in 
pattie shells. Chicken or oysters may be used in same way. 

SWEET-BREADS A LA ROUMAGE. 

Have ready four medium-sized parboiled sweet-breads, firm 
and cold. Fry in a tablespoonful of buter, two tablesponfuls 



ENTREES. 



81 



of minced onion, four cloves, a bit of mace, and a trifle of bay 
leaves, with four bruised pepper-corns ; when the onion is very 
brown, add a pint of broth ; boil until reduced one-half, and 
strain if the bits of onion and seasonings are objected to. Add 
half a can of mushrooms, cut into slices, to this gravy, with four 
sliced truffles ; thicken with half a teaspoonful of flour, color 
with kitchen bouquet, add a tablespoonful of mushroom 
ketchup and a gill of port ; lay in the sweet-breads and simmer 
a few minutes. 

Mrs. Nette O'Melvkny. 

lambs' sweet-breads WITH VILLEROY SAUCE. 

Select the desired quantity of sweet-breads, blanch and place 
them in a stew-pan, adding broth to half their height, boil till 
tender and the gravy is reduced. Put the sweet-breads between 
two plates, and leave till cold. Cut each sweet-bread in two, 
dip them in Villeroy sauce, and place them on a baking sheet. 
When the sauce has cooled on them, take them from the bak- 
ing sheet with the aid of a knife, roll them in bread crumbs 
again, and fry in boiling fat ; when nicely browned all over, 
drain, arrange them on a hot dish, and serve. 

Mrs. M. J Connell. 

MOCK TA MALES (GERMAN TAMALES). 

Remnants of roasts, especially veal, pork, chickens and beef 
— chop very fine, add onion or juice of onion, season highly with 
cayenne pepper, a little chile, salt, grated lemon, celery salt, 
marjorie, parsley, all finely prepared, two eggs beaten, all mixed 
thoroughly. 

The covering is made of German pancakes, a thin batter of 
t flour, two eggs, salt and water, fried the full size of skillet or 
gridiron, make seven or eight pancakes ; fill these when cool 
lengthwise with the prepared meat, roll until it holds together 
nicely. Place the filled pancakes in baking pan and baste with 
soup stock. If gravy is left over, add this shortly before serv- 
ing. One-half hour is sufficient time to bake — be careful to 
keep moist. 

Mrs. Mary J. Schallert. 

IMITATION TERRAPIN. 

Cut cold chicken, mutton or veal fine, sprinkle with cayenne 
pepper and salt; mash the yolks of three hard-boiled eggs, 



M2 



LANDMARKS CLUB COOK BOOK. 



pour it with a little wine, walnut catsup, mustard and 
a lump of butter in a stew-pan five minutes. Have a 
fourth hard-boiled egg, from which take the yolk and roll into 
little eggs like those of a terrapin. Scatter them through the 
dish when ready for the table. Garnish dish with a few slices 
of lemon and some parsley. 

Mrs. Stephen M. Whiie. 

SIMPLE TIM BALE HALIBUT. 

Take half-pound uncooked halibut, cut in fine pieces, pound 
in a mortar, pass through a sieve; mix a half-cup of bread 
crumbs with a half-cup of milk ; stir until it makes a smooth 
paste ; remove it from the fire ; add the fish pulp, half-teaspoon 
of salt, dash of paprika. Then beat in lightly quarter cup of 
butter, the whites of five eggs, little by little fill buttered timbale 
pans with the mixture, place these in a pan of hot water in a 
moderate oven twenty minutes. Serve with a white sauce. 

FISH TIMBALE. 

One pound and a half of uncooked halibut put in a mortar 
and pound to a pulp, then put through a puree sieve to make one 
cup of pulp, add one-half cupful of panada, one-quarter cup 
of butter, yolks of three eggs, salt, pepper, dash of nutmeg; 
stir well together, pass through sieve again. Place on ice, add 
slowly one cup of cream. Butter timbale molds and fill three- 
quarter ; place them in a baking pan with two cups of hot 
water, bake twenty minutes. Serve with a tomato sauce. 

Mrs Mossin. 

BREAD PANADA EOR FISH TIMBALE. 

Soak the crumbs of bread ; express the water and place the 
bread in a saucepan on the fire ; stir to a paste with milk or 
stock, and continue to stir until it leaves the side of the pan. 

SAUCE FOR FISH TIMBALE. 

One can tomatos stewed half-hour, put through puree sieve, 
one tablespoon flour, one of butter in a saucepan; when it is 
blended, grate a teaspoon of onion juice, one teaspoon 
kitchen bouquet, little mace, teaspoon salt, paprika, pepper, tea- 
spoon anchovy catsup, pour in tomato, boil ten minutes. 



ENTREES. 



83 



TIM BALE OE HARE. 

Trim off all the skin of some cold cooked hare, chop the flesh 
and place it in a mortar, pound it till smooth ; mix with it one- 
third its quantity of grated bread crumbs, a little finely chopped 
parsley, pepper and salt to taste. Whisk the whites of two 
eggs to a stiff froth, stir them in with mixture, add a few drops 
clear gravy, bring all to a proper consistency, butter small tim- 
bale molds, fill with mixture, place them in a stew-pan with 
boiling water to three-fourths their height, steam half an hour. 
Warm a little gravy, mix a little claret ; when ready turn out 
on a dish ; pour the gravy around. 

TIMBALE OE SALMON. 

Remove the bone and skin from one can of salmon, add grad- 
ually, beating all the time, four tablespoonfuls of thick cream 
and the unbeaten whites of two eggs. Salt and pepper to taste. 
Fill small cups or egg cups with the mixture, stand in a dish of 
hot water and bake twenty minutes. When done turn out of 
cups on plates and pour over them the^following sauce. Butter 
Sauce : Two tablespoons of flour, one-half cup butter, one pint 
boiling water. Stir butter and flour, gradually add boiling 
water, stirring constantly until it thickens, flavor with lime 
juice. Serve at once. 

Mrs. E. A. Padgham. 

TRIPE WITH ONION SAUCE. 

Have the tripe very fresh, wash it thoroughly, remove all fat 
and cut in strips about an inch wide and three or four inches 
long. Cook three-quarters or one hour, peel the onions, and put 
in water in which a little salt has been added to keep them 
white, let them remain for a quarter of an hour. Put them into 
a stew-pan, cover them with water and cook until tender. 
Should the onions be very strong, change the water several 
times, drain thoroughly, chop, and put through a sieve or po- 
tato ricer. Rub one teaspoonful of flour, two ounces of butter 
smoothly together in a half-pint of milk over a fire, stirring all 
the time with a wooden spoon ; let it boil up quickly for a minute 
or two, add tripe. 

Mrs. Henry Worthington. 



84 



LANDMARKS CLUB COOK BOOK. 



'Venison soy" for the chafing dish. 

Prepare the venison in thin slices. Put into the chafing dish 
two large tablespoons of butter. When hot (boiling point) put 
in the venison. Cook until half done, and add one tablespoon 
currant jelly, one tablespoon (scant) Worcestershire sauce, 
one teaspoon chopped parsley, with salt and pepper to taste, 
and lastly one cup cream. Cover closely and cook until venison 
is done — eight or ten minutes. The "soy" is dependent for its 
deliciousness upon the proper quantities of jelly and Worces- 
tershire sauce. Stir often and serve on very hot plates with bits 
of toast cut in strips. 

Mrs. C. C. Carpenter. 



CHAPTER VIII. 
MEAT AND FISH SAUCES. 

BECHAMEL, SAUC£. 

Put two ounces of butter and an ounce and a half of flour 
into a stew-pan ; when well mixed, add one pint of white stock, 
and stir till it boils ; then add six mushrooms washed and 
peeled. Let the sauce boil up again, and simmer for twenty 
minutes with the lid half on, to throw up the butter, which skim 
off when it rises. Strain the same through a tammy into an- 
other stew-pan. Stir in now half a pint of cream and the 
strained juice of half a lemon, and let it boil well from three to 
five minutes. Pour it into a basin, and stir while it cools. 

Mrs. Nette O'Melveny. 

BERNESE SAUCE. 

Take five yolks of eggs, one ounce of butter, a pinch of salt, 
and one of pepper. Stir, and as soon as the eggs begin to con- 
solidate take the saucepan off the fire and add one ounce of 
butter. Then put the saucepan on the fire again and stir in one 
ounce more butter ; repeat this twice, then add one tablespoon- 
ful of chopped tarragon, and one teaspoonful of tarragon vine- 
gar. This sauce must be stiff and have the consistency of may- 
onnaise. 

Mrs. H. W. O'Melveny. 

BORDEAUX SAUCE. 

Two gallons cut cabbage, one gallon sliced tomatos, one 
dozen onions, one gallon vinegar, one ounce each of tameric 
powder, celery seed, allspice, black pepper, cloves and ground 
ginger. One-half pound white mustard seed, one and three- 
quarters pound sugar, one gill salt. Mix all together and boil 
twenty minutes, then pack in jars. 

Mrs. Schofield. 

BROWN SAUCE. 

Take six mushrooms washed and peeled, one carrot, one 
shalot, and one small onion. Cut up into a stew-pan and fry 



86 



LANDMARKS CLUB COOK BOOK. 



them in two ounces of butter till it becomes a good brown ; then 
stir in one and a half ounce of flour, and lastly pour in one pint 
of brown stock. Let it boil ten minutes, and skim it ; season 
with pepper and salt ; strain, and pour over the dish for which 
it is intended. 

Mrs. H. W. O'Melyeny. 

COLD MEAT DRESSING. 

Three eggs, one tablespoonful of sugar, one tablespoonful 
of butter, one tablespoonful salt, one scant tablespoonful of 
mustard, one cup of cream, one cup of vinegar. Stir butter, salt 
and sugar in a bowl until perfectly smooth, add the egg? and 
beat well, then the mustard. Then add the vinegar slowly 
and beating all the time, and last the cream. Place bowl in a 
basin of boiling water and stir until it thickens like soft cus- 
tard. 

Frances Widxey Workman. 
COLD SAUCE FOR FISH ( FRENCH ) . 

Put in a wooden bowl the yellows of two hard eggs and four 
anchovies chopped fine ; also parsley and similar herbs chopped 
very fine. Pile or mash all together and add gradually, while 
turning, about five spoonfuls of oil, one of vinegar, a teaspon- 
ful of French mustard, some salt and pepper. Set on ice. If 
the mustard is left out, this sauce is excellent with vegetables 
like asparagus. 

Marthe Durnerin. 

CUCUMBER SAUCE. 

Grate two cucumbers, boil until tender, thicken with table- 
spoon flour, same of butter, use little stock, teaspoon of tarra- 
gon vinegar. 

Mrs. J. G. Mossjn. 

CURRANT JELLY SAUCE. 

For boiled or roast mutton. 
Dissolve a half-glass of curant jelly in sherry wine until it 
becomes smooth ; season with salt and cayenne pepper. 

Mrs. Randolph Miner. 

DRAWN BUTTER. 

This forms the foundation of most sauces and from it a 
variety may be made by adding different flavors, onions, parsley, 
celery, mint, etc., as it is suitable for meat, game or fish to be 
served. 



MEAT AND FISH SAUCES. 



87 



Rub one tablespoonful of flour with a quarter of a pound 
of butter ; when well mixed put in a saucepan with a tablespoon- 
ful of milk or water ; set in a double boiler, stir well and allow 
it to come to a boil. For mint, celery or onion sauce, the vege- 
tables must be boiled first, minced and then added to the drawn 
butter gradually. When re-warming it, place gravy bowl con- 
taining gravy in. boiling water. 

DUTCH SAUCE. 

Make half a pint of melted butter and put it with the yolks 
of four or five eggs into a stew-pan. Stand it in a saucepan of 
hot water, and whisk it well over the fire till it thickens. It must 
not boil, as it will curdle and be spoilt. Season to taste with 
salt and cayenne, and at the last stir in two tablespoonfuls of 
lemon juice. 

Mrs. H. W. O'Melveny. 

FISH SAUCE. 

Two tablespoons butter, two of flour, cook slowly until yel- 
low, use fish stock, a blade of mace, juice of one lemon, half 
teaspoon minced parsley, spoonful capus, yolk of one egg. 

Mrs. J. G. Mossin. 

FRANCETELLfS SEASONING. 

Take of nutmegs and mace one ounce each, of cloves and 
pepper-corns two ounces each, one ounce of dried bay leaves, 
three ounces of basil, three ounces of marjoram, two ounces 
of winter savory, three ounces of thyme, one-half ounce of 
cayenne pepper, one-half ounce of grated lemon rind, two cloves 
of garlic. All these ingredients must be well pulverized in a 
mortar — first separately, afterwards together, and sifted 
through a fine-wire sieve, then put away in dry corked bottles 
for use. 

FRENCH SAUCE. 

Put in a pan one or two spoonfuls of olive oil, a small onion 
chopped very fine, some mushrooms cut in pieces, and a little 
garlic. (This last may be left out according to taste.) Put 
over rather a brisk fire for a few minutes and then stir in a 
level spoonful of flour and gradually pour in some stock and a 
glass of white wine, turning the sauce till it is perfectly smooth. 



08 LANDMARKS CLUB COOK BOOK. 

Add salt., pepper and a few leaves of parsley and laurel, which 
must be taken out before serving. Allow the sauce to boil 
gently for half an hour, and serve hot. 

Marthe Durxerxx. 

GAME SAUCE. 

One tablespoon chives, half tablespoon powdered junipei ber- 
ries, teaspoon sugar, tablespoon mustard, mix with half cup oil 
and vinegar, salt and pepper. 

GREEN SAUCE. 

A handful of chives, cherville, tarragon and watercress, wash 
in cold water to deprive them of bitter taste, add yolks of four 
hard-boiled eggs, two anchovies, pound in a mortar, strain 
through fine sieve, with lemon and olive oil as for mayonnaise. 

HERRING SAUCE. 

Soak a herring in milk over night, take out bones, chop fine, 
with yolks of three hard-boiled eggs : mix with three table- 
spoonfuls olive oil, same of vinegar, for cold fish or meat. 

Mrs. J. G. Mossin. 

HORSERADISH SAUCE. 

Two tablespoons grated horseradish, two tablespoons vine- 
gar, three tablespoons cream, one saltspoon salt, one saltspoon 
mustard ; mix the ingredients together, adding cream last. 

Mrs. E. Wolters. 

LEMON SAUCE. 

Boil some soup stock with a few slices of lemon, a little sugar 
and grated nutmeg ; add chopped parslev ; thicken with a 
teaspoonful of flour or yolks of eggs. 

Miss Frieda Helmanx. 

MADEIRA SAUCE. 

Take half a pint of brown stock, a tablespoonful of flour, 
two ounces of butter, a pinch of cavenne. a little salt and pepper 
to taste, and a glass of Madeira, and cook it till it thickens and is 
done. 

Mrs. H. W. O'Melvexy. 

MAYONNAISE SAUCE (FRENCH ). 

Put in a bowl the yellows of two eggs, taking care that no 
germ remains, as it sometimes prevents the thickening of the 



MEAT AND FISH SAUCES. 



39 



sauce. Mix the yellows perfectly with a little salt and vinegar ; 
turn very regularly and always the same way, while you pour in 
little by little ten large spoonfuls of very fresh olive oil and one 
of vinegar. If well made, the sauce becomes thick and nearly 
white. Mustard and "fines herbes" chopped very fine may be 
added according to taste. Make this sauce in a cool place and 
set it on ice for one or two hours. It is good with all kinds of 
white meat and cold fish. 

Marthe Durnerin. 

MARINADE EOR GAME. 

Pour in a saucepan one bottle of white wine, one pint of vine- 
gar, one quart water, one handful of pepper-corns, four bay 
leaves, two lumps sugar, a slice or two of carrot, one onion, 
a root of parsley ; boil up well, turn in an earthen vessel, and it 
is ready for use. All game should be marinaded at least two 
days before cooking, and should be turned at least twice a 
day. 

Mrs. J. G. Mossin. 

NASTURTIUM SAUCE. 

Take about six ounces of butter, cut in small bits in sauce- 
pan and one small glass of water mixed with a little flour to 
make a stiff batter ; pour this over butter, hold saucepan over 
hot fire, shaking quickly around until the butter is melted ; let it 
just boil up and then take from the fire ; thicken with nastur- 
tium seeds that have been pickled simply by standing in cold 
vinegar. Delicious with boiled mutton. 

OLIVE SAUCE. 

Brown two tablespoons of flour, two tablespoons butter, little 
lemon rind, thin with white wine : cook quarter of an hour 
then slice half cup olives. 

Mrs. J. G. Mossin. 
OYSTER SAUCE FOR BOILED POULTRY. 

Place the saucepan over the fire with a tablespoon of flour, 
same of butter: stir together until it bubbles, then gradually 
mix in the liquor from the oysters and enough broth from 
the poultry to make a sauce the consistency of cream : season 
with salt and pepper, let it boil a moment, then put the sauce- 
pan containing the sauce into a pan of hot water ; place it on 



90 



LANDMARKS CLUB COOK BOOK. 



the back of the fire to keep hot until wanted ; put in the oys- 
ters, boil once more. Dish the poultry from a little sauce, and 
the remainder serve in sauce boat. 

Mrs. J. G. Mossin. 

PIQUANT SAUCE. 

Soften two or three red peppers in boiling water less than 
a minute ; dry them ; put in a mortar with a clove of garlic, 
pound to a paste, add a little water, turn in a saucepan contain- 
ing one cupful of boiling oil, season with salt and vinegar. 
Fish should be cooked with this sauce, then poured over it. 

Mrs. J. G. Mossin. 

PORT WINE SAUCE FOR GAME. 

Pour one gill of port wine in an earthen vessel, adding half 
a wine glass melted red currant jelly, a saltspoon salt, a tea- 
spoon lemon juice together with half saltspoon of cayenne, 
a teacup of thick brown stock or any good gravy ; place the 
vessel on the fire and boil. When done put in a sauce boat 
and serve. 

Mrs. J. G. Mossin. 

PORT WINE SAUCE. 

Prepare half-pint melted butter sauce and incorporate a wine 
glass of port wine, sweeten to taste with powdered sugar, boil 
gently for quarter of an hour, stirring occasionally. 

Mrs. J. G. Mossin. 
SAUCE FOR VENISON OR GAME. 

Melt two ounces of butter in a saucepan, to which add two 
ounces flour, and put on a slow fire, stirring until colored a nice 
brown, then mix with the flour and butter a pint of stock, one 
and one-half ounces of lean raw ham, one carrot, an onion, 
piece of celery, two cloves, pinch of salt and pepper ; stir until 
beginning to boil, simmer gently for one hour, remove the fat. 
Use one-half pint of the above sauce and one-eighth pint of 
currant jelly; heat until jelly is dissolved, and serve. 

Mrs. E. Wolteks. 

SICILIAN SAUCE. 

Place in a mortar half a tablespoon coriander seed and four 
cloves, bruise them well, then place them in a saucepan with 
half cup of gravy, one cupful essence ham, together with the 
thinly-shredded peel of half a lemon ; when it is boiling add 



MEAT AND FISH SAUCES. 



91 



two bay leaves, two garlic cloves, one head of celery sliced ; 
boil until reduced to half its quantity, then add a wine glass 
of white wine, strain through a fine sieve, work in well a 
tablespoon butter and one tablespoon of flour; put all back on 
fire, stirring until sauce is thick ; serve hot with roast fowl or 
meat. 

Mrs. J. G. Mossin. 

SPANISH SAUCE. 

Cut up some slices of ham, a little veal, and some trimmings 
and giblets of fowl. Place a lump of butter, well mixed with 
fine flour, in a saucepan ; stir over a quick fire till a good brown 
color, moisten with stock, a tumblerful of white wine, and the 
juice of a lemon. Simmer by the side of the fire for several 
hours ; pass through a tammy, clear off all grease, and thicken 
with a little meat glace. 

Mrs. H. W. O'melveny. 
SAUCE A LA TARTARE (ERENCH). 

Put in an earthen bowl some parsley and a little new onion 
chopped very fine; add salt, pepper, a little vinegar, a tea- 
spoonful of French mustard, the yellow of two raw eggs, 
three large spoonfuls of cold white sauce (see white sauce). 
Pour in gradually about five spoonfuls of oil, stirring the mix- 
ture all the time the same way. Set on ice to stiffen. 

Makthe Dtjrnerin. 

TARTARE SAUCE. 

Beat together the yolks of two eggs, one teacup of oil. three 
tablespoons of vinegar. When well beaten add one tablespoon 
mustard, one teaspoon sugar, one tablespoon chopped capers, 
same quantity of chopped cucumber pickles, the juice of an 
onion (grate it to extract juice), saltspoon pepper. This sauce 
can be used for meats or fish. 

Mrs. J. G. Mossin. 

TOMATO JELLY EOR ROAST MEAT. 

Tear in pieces some ripe tomatos and stew them until thor- 
oughly cooked, with only sufficient water to keep them from 
burning. Put the pulp into a jelly bag and when the juice has 



92 



LANDMARKS CLUB COOK BOOK. 



trickled through, put one pound of lump sugar to each pint 
of juice and boil rapidly until it jellies. If the color is not 
bright red, a few drops of cochineal will improve it. 

Mrs. William S. Cross. 
TOMATO SAUCE) (FOR GATEAU). 

One cup of water or stock, three cups of strained tomatos, 
half a large bay leaf, one clove of garlic, one onion, two or 
three sprays parsley, one clove, two tablespoonfuls of butter, 
two tablespoonfuls of flour, two tablespoonfuls of salt, one salt- 
spoonful of white pepper. Stew vegetables till tender; rub 
butter to a cream, add the flour to it and then add to sauce ; stir 
till dissolved ; let boil three minutes ; strain around gateau and 
serve very hot. 

Kate E. Whitaker. 

WALNUT SAUCE). 

Take a cup of walnuts, same of almonds well pounded in a 
mortar, add a slice of bread soaked in vinegar, one tooth of 
garlic ; when well pounded, add salt ; fry in oil, stir well, pour 
over fish or meat. 

Mrs. J. G. Mossin. 

weiite sauce. 

Put in a saucepan a lump of very fresh butter. When it is 
melted but not warm, stir in briskly the same volume of flour, 
one heaping spoonful of each making about one and a half pints 
of sauce. Slowly add in some tepid water, turning briskly on 
a very slow fire. When the sauce is perfectly smooth and 
thick, after ten minutes' cooking, salt and pepper it ; take off 
from the fire and pour it slowly in a bowl containing a yellow 
of egg, raw, and a little vinegar, beating all the time. The 
sauce is then ready to serve. It is good with asparagus, arti- 
chokes, flsh, etc. 

Marthe Durnerin. 

WHITE SAUCE. 

One cup milk, hot, one tablespoon of butter, one tablespoon 
of flour. Butter should be melted and bubbling before adding 
flour. Put in the flour all at once, stir smooth, add the hot milk 
slowly, allowing the sauce to boil up once between each ad- 
dition of milk. When done, add half teaspoonful salt, one- 
quarter teaspoonful pepper. 

Mbs. George H. Wadleigh. 



CHAPTER IX. 



VEGETABLES. 



All vegetables except potatos, asparagus, peas, and cauli- 
flower should boil as fast as possible ; these four only moder- 
ately. To prevent the bad odor arising from boiling cabbage, 
put it in plenty of boiling water, add a pinch of soda, cover 
closely, boil fast ; keep boiling for half an hour, no longer. 

Onions should be boiled in milk and water — equal parts. 
Potatos should be pared before being boiled, if you wish to 
have them mashed and look white. Pour off the water the min- 
ute they are done and stand on the back of the stove covered 
with a napkin. Sweet potatos should not be pared, and they 
require longer cooking than the common potato. 

Potatos are good with all meats. Turnips, beets, cabbage, 
cauliflower, and greens are eaten with boiled meats. Mashed 
turnip, onion, and apple sauce, with roast pork. Tomatos are 
good with every kind of meat. Green peas, green corn, string 
beans, with either boiled or roasted meats. 



time: tabus for cooking vsgstabuvS. 



Potatos, boiled 

Potatos, baked 

Sweet potatos, boiled 
Sweet potatos, baked 

Squash, boiled 

Squash, baked 

Green peas, boiled . . 
Shelled beans, boiled 
String beans, boiled . 

Green corn 

Asparagus 

Spinach 

Tomatos, fresh 

Tomatos, canned 
Cabbage 



20 to 40 minutes. 

60 minutes. 

.... 1 to 2 hours. 



25 to 60 minutes. 
15 to 30 minutes. 



. 1 to 2 hours. 

1 hour. 

^2 hour. 

24 to 2 hours. 



30 minutes. 
45 minutes. 
45 minutes. 
.60 minutes. 
.25 minutes. 
,45 minutes. 



04 



LANDMARKS CLUB COOK BOOK. 



Cauliflower . . . 
Dandelions . . . 
Beet greens . . . 

Onions 

Beets 

Turnips, white 
Turnips, yellow 

Parsnips 

Carrots 



45 to 60 minutes. 



1^ to 2 hours. 
. . 1 to 2 hours. 
. . . 1 to 2 hours. 



1 to 2 hours. 
. 1 to 5 hours. 



. 1 to 2 hours. 
2 to 3 hours. 



1 hour. 



Miss Parloa. 



ARTICHOKES AL IXFERXO. 



Boil artichokes for about ten minutes, take out, put them 
into a pan, open leaves a little, and pour in between leaves the 
stuffing - , then bake in a quick oven for about five min- 
utes. Make stuffing by taking a lump of butter and some 
sweet oil, let it get good and hot ; add two of the small salted 
anchovies to every artichoke, dissolve well and remove bones, 
then add some chopped garlic and some chopped parsley, some 
grated bread and let all cook for about eight or ten minutes, 
then serve. 



Trim your artichokes by cutting off the top and ends of the 
leaves with knife and scissors. Boil in salt water fifteen min- 
utes. Let cool, and remove the hearts and tender leaves ; chop, 
then crush through a colander. Leave only a good thickness 
for a shell. Add to the hearts a little soaked bread, butter, 
cream, pepper, salt, a suspicion of onion and yolks of two eggs 
(for one dozen artichokes). Stuff and bake in pan ten min- 
utes. 

Sauce : Butter melted with a little flour stirred in, and then 
add cream. 



Place on a buttered dish six bananas peeled and cut in half 
lengthwise, and baste them with this dressing: One level 
tablespoonful butter, two heaping tablespoonfuls sugar, juice of 



Louise Guasti. 



STUFFED ARTICHOKES. 



Mrs. A. Haas. 



BAKED BAXAXAS. 



VEGETABLES. 



95 



one lemon. Use half this dressing and bake fifteen minutes ; 
then use the remainder and bake fifteen minutes longer. Serve 
either hot or cold. 

Mrs. Madison W. Stewart. 
BAKED BANANAS. 

Remove skins from six bananas, put in a shallow granite 
pan ; mix two tablespoons melted butter, one-third cup sugar, 
and two tablespoons lemon juice. Baste bananas with one- 
half the mixture. Bake twenty minutes in a slow oven, bast- 
ing during baking with the remaining mixture. 

Mrs. David Peacock. 

ERlED BANANAS. 

Peel the bananas, dip in butter and fry. Serve very hot with 
a rum sauce. 

Mrs. George J. Denis. 
BAK£D BEANS WITH TOMATO. 

Three cups of beans, half onion, one can tomatos, one table- 
spoon butter, bacon about three inches square, one tablespoon 
molasses, one chile; soak the beans over night; in the morning 
let them boil up with a pinch of soda. Pour off the water and 
cover with cold water ; add the bacon and molasses, cook until 
tender ; then put them in the oven and bake one hour. Add 
the onion which has been browned in the butter, the tomatos, 
chile, salt and cayenne pepper (to taste) strained. As it cooks 
down, keep adding this sauce, and, if necessary, a little water, 
until the beans are done, which will require a slow oven the 
greater part of a day. 

Mrs. Frank W. King. 
CURRIED BEANS WITH TOMATO. 

Pick over and wash a pint of pink beans and put on the 
fire with cold water. Let them heat slowly, and when they have 
come to a boil, add half a teaspoon of baking soda. This soft- 
ens the skins and makes the beans wholesome. Boil for fifteen 
minutes, drain, and return to the stove with plenty of boiling 
water. Cook for ten minutes or so, then drain and rinse thor- 
oughlv. Peel and chop some apple (or an orange, if you can't 
get an apple) and a good-sized onion, and fry with a table- 



9 6 



LANDMARKS CLUB COOK BOOK. 



spoon of butter and a teaspoon of curry powder. Put them 
in a bean-pot, or a two-quart stone jar, with a well-fitting cover, 
with the beans ; add one tablespoon sugar, one teaspoon salt, 
a good tablespoon butter, a cup of tomato, a pinch of mustard, 
and a small bird-pepper chopped fine and full of seeds (or a 
little cayenne) ; add water to cover, and watch that the beans 
don't get dry. Bake eight hours at least, very slowly. When 
the jar is emptied, wash it, fill it with wood ashes and boiling 
water and let it stand in the oven for a morning. This keeps 
it nice and sweet. 

M. R. P. 

BEANS SPANISH. 

Soak over night two small cups of pink beans. Then boil 
until tender. Put five or six red peppers on to boil until soft 
enough to rub through hair sieve. Put a large tablespoonful 
of lard in the frying pan and add a couple of slices of bacon 
or salt pork. Let fry until a little brown, and add the pep- 
per sauce and a green pepper cut in small pieces. Put in small 
quantities of garlic cut very fine, so as not to be noticeable. 
Then put in the beans and plenty of the juice. Add a little 
salt, some grated California cheese; cook all together until 
thoroughly done and well flavored. 

Mrs. George W. Lichtenberger. 

STATE OF MAINE BAKED BEANS. 

Soak one pint of beans over night. In the morning drain 
from water and add one teaspoon molasses, one teaspoon of 
sugar and a little salt, if there is no lean in the pork, and one- 
half pound of salt pork (in one piece, not cut in slices). Cover 
with water and bake in the oven slowly all day. Water should 
be added frequently during the forenoon, but if properly cooked 
none will be needed at least two hours before serving. 

Mrs. Florence Porter Collins. 
STRING BEANS. 

Two pounds of string beans, half small onion cut fine, one 
teaspoon chopped parsley, two tablespoons butter. Cut the ends 
and remove the strings. When large, cut them diagonally in 
small pieces. Put in boiling water and boil until tender. By 



VEGETABLES. 97 

adding a pinch of soda to the water, it will keep the beans 
green. When cooked, pour into the colander to remove all 
the water, place the butter in the pan with the onion and 
brown; then add the beans seasoned with salt, pepper and 
parsley. Cook for a few minutes, shaking well, then serve. 

Mrs. Eugene O. McLaughlin. 
STRING BEANS. 

Take the fresh, tender bean ; break off the tops and bottoms 
carefully, stringing them both sides ; wash in cold water, drain 
and place in a saucepan with boiling salted water. Cook until 
tender. Meanwhile put the yolks of three eggs in a basin, beat 
with half cup of cream, adding a tablespoon of butter. Put 
this mixture on the beans when quite hot ; mix in a tablespoon 
vinegar together with the beans, which have been drained. Re- 
move pan from the fire, steam gently for six or seven minutes, 
stirring constantly. When done turn on a dish and serve at 
once. 

Mrs. J. G. Mossin. 

BRUSSELS SPROUTS. 

Wash well in salted water about two pounds of Brussels 
sprouts ; pick them well ; place on fire in a saucepan filled with 
water, a little salt, quarter teaspoon bicarbonate of soda. Leave 
off the lid ; boil fast until quite tender. When done drain out 
dry on a cloth. Put in a saucepan two tablespoons butter, a 
tablespoon chopped parsley, juice of one lemon, a little salt and 
white pepper. Mix together well with a wooden spatula. Place 
the sprouts on a dish, turn the sauce on them. 

Mrs. J. G. Mossin. 

STEWED RED CABBAGE. 

Cut very fine. Put in a saucepan two tablespoons drippings ; 
when hot put in cabbage, adding half cup vinegar, one-half 
cup hot water, little salt and pepper. Pare and quarter two 
good sized apples, cook with cabbage about three-quarters of 
an hour. Delicious with roast duck or pork. 

Mrs. J. G. Mossin. 

CABBAGE IN CREAM. 

Take a well blanched cabbage, chop it fine, placing it in a 
saucepan with a couple tablespoons of butter, little salt, a little 



i tablespoon flour, stirring well, and then 
p of cream. Cook until the cabbage and 
mixed, about a half hour. 



salted water until tender, 
r and put in a skillet with 
imble with the carrots. 

Carrie T. Waddblove. 

FRENCH CARROTS. 

nit in slices, put in a double boiler, cover 
th butter, pepper and salt and let cook 
ilk has thickened. 

Carre e T. Waddilovb. 

BOTS, POUIJETTE STYLE- 

uired number of carrots, place in 
5':?.'. i ::r a zt~r :r.:::ien:s. Take 
icepan of boiling water with a bit 
e quite tender; put a little butter 
»k a few moments, add a little lem- 
eggs, salt, pepper, a cup of rich 
; toss them over the fire so as to 
out on a dish and serve. 

Mrs. J. G. Mossrar. 

*s. soak in salted water, top down- 
::: s^n-i *:•:■:>'::=: water twentr.- 
r : serve in a shallow dish. Cover 
i cracker crumbs and melted but- 

Fre: ::. 'Iressir.g - . 

of the chestnut. Steep in boiling 
asily removed. Then throw into a 
o ounces of butter in a saucepan, 
tir over the fire until well mixed, 
r broth and continue to stir while 



VEGETABLES. 



99 



boiling. Season with salt, throw in the chestnuts ; keep them 
simmering at the fire until soft. Serve with turkey. They are 
delicious. 

Mrs. J. G. Mossln. 

GREEX CORN CUSTARD. 

Cut corn from ears to make one cupful. Add four eggs 
beaten slightly, half teaspoon salt, dash of paprika, a few drops 
of onion juice and a quart of milk. Bake in buttered molds 
in hot water. When firm, turn from the molds and surround 
with sprigs of parsley. Serve with cream sauce. 

Mrs. Hugh W. Vail. 

CORX OMELET. 

Cut and scrape the pulp from boiled corn, of which use one- 
half cupful to three eggs, one teaspoonful of butter cut into 
bits, one-half teaspoonful of salt and a little pepper. Beat to- 
gether well, and cook as a plain omelet. 

Mrs. E. W. Neff. 

CORX OYSTERS. 

One pint grated corn, one small teacup flour, half cup but- 
ter. Season to taste; mix well and fry a light brown. 

Mrs. Sumner P. Hcnt. 

SCALLOPED CORX. 

Take six ears of corn, or more, according to size of family ; 
draw a sharp knife through each row of corn lengthwise ; then 
cut and scrape out the pulp. Take a layer of corn, season 
with butter, pepper and salt ; then a layer of cracker crumbs, 
then corn, and season, the last layer cracker crumbs. Fill 
bake-dish with sweet milk, just so you can see it up to crumbs. 
Bake one-half hour. Canned corn can be used. 

Mrs. M. A. Lewis. 

CRAB LAUDERS. 

To be served as a vegetable. Line small tart or muffin tins 
with a rich pastry ; fill with sweet potato which has been boiled 
tender, mashed and seasoned with a liberal allowance of but- 
ter, salt and a small quantity of sugar. Cover with the pastry. 
Crimp edges, perforate the top covering the same as an ordi- 
nary pie. Bake until a nice brown. 

L 0 jr Q Mrs. M. T. Allen. 



100 



LANDMARKS CLUB COOK BOOK. 



BAKED CUCUMBERS. 

Cut off the two ends of a good-sized cucumber; peel the re- 
mainder ; cut in half, and cut each half in two lengthwise. Par- 
boil the pieces in salted water. Drain them on a cloth; put 
them on a well buttered dish. Strew plenty of Parmesan 
cheese over, a little pepper and salt, and over all a few baked 
bread crumbs. Bake for a quarter of an hour and serve in 
sauce dish. 

Mrs. William S. Cross. 

STUFFED CUCUMBERS. 

Take six cucumbers, cut in half lengthwise. With a sharp 
knife cut out all the inside. Fill with equal parts of chopped 
cucumber, celery and tomato. Add a quarter of chopped onion 
(more if preferred) and season with salt, pepper and a dash 
of cayenne. 

Mrs. Hugh W. Vail. 

BAKED STUFFED CUCUMBERS. 

This is a delicious dish, which usually finds favor with the 
gentlemen. Take cucumbers of fairly good size — say six to 
eight inches in length ; cut them in two lengthwise and scoop 
out the inside, seeds and all, but leave the outside shell whole 
and thick enough to be firm. Put the seeds and pulp into the 
chopping bowl, and add salt and pepper, or green chile peppers 
chopped very fine ; tomato and bread crumbs. Chop all very 
fine and mix well ; fill each half shell, and put plenty of butter 
in the stuffing and on top, so it will brown well. Bake in a 
hot oven for an hour. The stuffing should be very hot in sea- 
soning, and the cooking thoroughly done. 

Mrs. Mathew T. Allen. 

VEGETABLE CURRY. 

Cut in shapes or slice the vegetables. The onions only 
should be fried, and the rest of the vegetables should be 
stewed in strong stock or cream and thickened with curry 
paste. When dished, the vegetables should be moist, but they 
should not be covered with sauce. 

Mrs. William S. Cross. 
EGG PLANT ( AMERICAN ) SAUTE. 

Peel one or two fruits and cut them into slices a quarter of 
an inch thick. Sprinkle with salt, and pile them one on the 



VEGETABLES. 



101 



top of the other on the under side of a plate. Put a weighted 
plate on the top of the pile and let it stand for an hour to 
press out the juice. Then dip the slices in egg and bread 
crumbs, or in egg and flour, and saute on both sides in lard or 
dripping. Serve hot. 

Mrs. H. W. O'Melveny. 

EGG-PLANT. 

Pare and cut into slices about a quarter inch thick, salt 
them and allow to remain in sieve 30 minutes ; wipe dry, dip in 
batter and fry in boiling lard. Serve with sherry and sugar 
as a separate course. 

Mrs. E. Wolters. 

STUEEED EGG-PLANT. 

Four egg-plants for eight people, three hard-boiled eggs, 
one tablespoon grated salt pork, three handfuls browned bread 
crumbs, one slice onion, two cloves of garlic, salt, red 
pepper and a pinch of sage. Scrape egg-plant out of 
shell and chop with the above ingredients (except boiled 
eggs); fry in a little butter for five minutes; break in 
one fresh raw egg; chop boiled eggs and add. Fill the egg- 
plant skins and cover the top with fine white bread crumbs ; 
bake. Egg-plant must be soaked in strong salt water for sev- 
eral hours and the plant cut from end to end, not around. 

Carrie T. Waddilove. 

MACARONI, ITALIAN. 

Break quarter pound macaroni into inch length; cover with 
boiling water salted, boil twenty minutes, drain, pour cold wa- 
ter over it and drain again. Melt two tablespoons of butter, 
or use olive oil; heat it; cut one small onion fine, cook it 
slightly brown ; stir in one tablespoon flour, mix until smooth, 
add one cup of strained tomato; lastly add one or two table- 
spoons grated cheese ; pour over macaroni and serve. 

Mrs. E. Wolters. 
NATIVE MUSHROOMS, IN BROWN BUTTER. 

Procure some large mushrooms, peel and wash carefully. 
Dry a little. Have a large frying pan quite hot, and melt a 
little butter in it. Then place the mushrooms bottoms upward 



102 



LANDMARKS CLUB COOK BOOK. 



in the pan, and cover tightly. Cook slowly until tender. Place 
upon nicely cut pieces of toast. Put the pan on the front of 
the fire ; add a large lump of butter, and cook quickly until the 
butter begins to brown. Add a little cayenne, a little black 
pepper and salt, and pour over the mushrooms. 

Mrs. George J. Dents 

CURRY OF MUSHROOMS. 

Stew a quart of button mushrooms for twenty minutes in 
good soup stock to cover them well. Add a tablespoon of but- 
ter and thicken with teaspoon curry powder and a teaspoon 
of wheat flour. Boil slowly for ten minutes longer, and just 
before serving take from the fire and add half cup cream. 
Serve on very hot toast on a very hot dish. 

Mrs. C. F. A. Last. 

STEWLD MUSHROOMS. 

Take fresh mushrooms, peel and wash them thoroughly. 
Put a piece of butter the size of an egg in a frying pan. then 
throw the mushrooms in and fry for a few minutes. Put 
about one tablespoon of flour and brown, a pinch of salt and a 
small pinch of cayenne pepper; put enough water in so as not 
to burn, and let boil until tender. 

Mrs. Louis L'CHtenbergkr. 

NASTURTIUMS AS CAPERS. 

Gather the seeds ("cheeses'' country children in England call 
them) of the nasturtiums and keep them a few days on a paper 
tray ; then put them into empty pickle bottles, pour boiling vin- 
egar over them and leave them to cool. When cold, cover 
them closelv clown. Use the nasturtium leaves as sandwiches 
between thin bread and butter, with a little mayonnaise. 

Mrs. William S. Cross. 

OKRA. 

Put the young and tender pods of long white okra in salted 
boiling water. Use a porcelain or tin lined saucepan (as iron 
discolors it) ; boil fifteen minutes ; take off stems and serve 
with butter, pepper, salt and vinegar if preferred ; or, after 
boiling, slice in rings and season with butter, dip in batter and 
fry. Season and serve. Or stew an equal quantity of to- 



VEGETABLES. 



103 



matos and tender, sliced okra and one or two sliced green pep- 
pers, fifteen or twenty minutes. Season same with butter, 
pepper, salt, and serve. 

Mrs. Koepfli. 

BAKED ONIONS. 

Slice as for frying, season with butter, pepper and salt, bake 
in the oven one hour. Must be tender. Stir several times. 
Most delicate for weak stomachs. 

Mrs. M. A. I,ewis. 

BOILED OYSTER PLANT. 

Scrape a bunch of tender oyster plant, putting the roots 
soon as scraped in cold water, to which a little vinegar has 
been added. Cut them in pieces, put them in a saucepan of 
boiling water over the fire and boil until tender; then drain. 
Add a tablespoon butter, cream enough to cover, seasoning of 
salt and pepper. Serve as soon as cream is hot. The cream 
may be omitted, a little flour added for thickening. 

Mrs. J G. Mossin. 

PARSNIPS "ERITTE/'' 

Boil the parsnips till tender ; drain, sprinkle with salt and 
pepper, dip them into butter, then into flour, and then sprinkle 
with sugar. Melt two or three tablespoonfuls of dripping in 
a frying pan, put in the parsnips, and fry until browned on 
both sides. 

Mrs. H. W. O'Melveny. 

PARSNIPS ' ' SAUTES. " 

Mash six or seven parsnips, sprinkle with salt and pepper, 
and stir in one tablespoonful of flour and one egg. Make 
them up into small round cakes and fry in dripping, turning 
occasionally, until browned on both sides. 

Mrs. H. W. O'Melveny. 

ERENCH PEAS. 

Little French peas ; cut bacon in small dice, a couple of 
cabbage leaves chopped up and cooked together. 

Miss Rose Xewmark. 

GREEN PEAS BUTTERED. 

Put some fresh green peas into a saucepan with a lump of 
butter, a little salt and a small quantity of water, cover and 



104 



LANDMARKS CLUB COOK BOOK. 



boil over a quick fire until tender. Knead one ounce of butter 
with some flour ; put it in with the peas, stir them till thickened, 
then put in four ounces of butter broken in little pieces, one-half 
teaspoon ful of sugar and a small quantity of grated nutmeg. 
Turn the peas out on to a dish, garnish with sippets of fried 
bread, and serve. 

MKS. M. J. CONNELL. 

STUFFED BKI.L, PEPPERS. 

Take twelve large peppers ; wash and cut off the stem end, 
saving the ends to be replaced when the peppers are stuffed; 
remove the seed carefully, saving the seed of four. For the 
stuffing use one loaf of bread, removing the crust ; cut in small 
dice-like pieces and moisten with cold water; mix with this 
three eggs well beaten, two tablespoons butter, salt and pep- 
per to taste ; chop two onions fine with a few sprigs of pars- 
ley and the seeds of the four peppers ; the white meat of one 
cooked chicken chopped fine ; pare and squeeze out the seed 
of two medium-sized tomatos ; chop them fine; six ears of 
corn cut from the cob ; mix all the ingredients together thor- 
oughly ; then stuff the peppers and put in each pepper four 
olives ; place the top of the pepper on again and tie with a 
piece of twine around the pepper; place peppers in a covered 
dish, which has been thoroughly greased, and bake in the oven 
for one hour or until the peppers are well done; remove the 
strings and serve hot. 

Miss. I,. Blackford. 

STUFFED CHILE PEPPERS. 

Slice nice, smooth, sweet peppers ; lay them on top of the 
stove to blister; turn frequently. Skin them, then slit them 
along the side. Take out the seeds and fill each pepper with 
grated cheese. Dip in a thin batter made of milk, flour and 
eggs. Fry in hot butter. Serve immediately. Use Eastern 
cheese 

Miss Elisa Bonsall. 

STUFFED GREEN PEPPERS. 

Wash ten or a dozen large green peppers ; put them into 
boiling water, and boil for five minutes. Then take them 
from the water and remove the skins by rubbing with a wet 



VEGETABLES. 



105 



cloth. Cut off the stem ends, remove the seeds with a large 
spoon, and stuff the peppers with any kind of minced cold 
meat, mixed with an equal quantity of stale bread moistened 
with cold water, and properly seasoned with salt. Replace the 
stems, set the peppers in a deep earthen dish or plate, pour in 
as much cold gravy as the dish will hold, and bake them in a 
moderate oven for half an hour. They may be stuffed with 
sausage meat and bread. Cheese may be grated and mixed 
with bread crumbs for stuffing peppers, and they should then 
be fried instead of being baked. 

Mrs. M. J. Con null. 

STUFFED PEPPERS. 

Six large bell-peppers, even size, three cups bread crumbs, 
half cup finely chopped meat, three tomatos, butter, salt, pepper. 
With a sharp knife cut around the stems of the peppers, mak- 
ing little corns; remove the seeds and fill the shells with the 
mixture of bread crumbs and meat; moisten with the juice and 
pulp of tomatos and melted butter. Replace the stems and 
bake about twenty minutes. 

Mrs. H. Kirckhoff. 

stueeed peppers. 

Eight bell-peppers, one cup of bread crumbs wet in a little 
milk or stock, one cup of cooked meat chopped fine, one onion 
cut fine, one or two green peppers cut fine:, one tomato cut in 
small pieces, one tablespoon butter, one teaspoon salt, one tea- 
spoon chopped parsley, one egg. Put the peppers in a hot oven 
until the skin becomes scorched and easy to remove. Cut open 
on one side and remove the seeds and fibers, then fill. 

Filling : Put the onion and green peppers in the frying pan 
with the butter until the onion becomes a light brown ; add the 
tomatos and cook a little longer. Mix the meat and bread 
crumbs with salt, pepper and parsley. Put in the frying pan 
with the onion and heat through. Fill the peppers; dip them 
in the beaten egg, roll in cracker crumbs and fry a golden 
brown in butter, or cook in the oven, basting often with melted 
butter. 

Mrs. Eugene O. McLaughlin. 



106 



LANDMARKS CLUB COOK BOOK. 



PEPPERS A LA VIEXICANA. 

Cut out all the inside of a dozen large green peppers (not the 
bell-peppers). Fill with equal parts of cooked meat chopped 
fine, bread crumbs and grated cheese, well seasoned with salt 
and cayenne pepper (also chopped onion if desired). Bake 
m the oven for twenty minutes. 

Mrs Hugh W. Vail. 
PEPPERS WITH RICE AND TOMATOS. 

Prepare peppers as for stuffing with rice, but before rilling 
them with this, pour over it a cupful of good tomato sauce. 
Stir this with the rice until they are well blended. Fill pep- 
pers with the mixture, put them in a vegetable dish and let 
them stand covered in the oven until they are hot through. 

Mrs. Elizabeth Shsnkland. 
POTATOS "A LA GRANDE DUCHESSE." 

Take one pound' of mashed potatos, add two ounces of butter, 
and salt to taste; one tablespoonful of powdered white sugar, 
and work up into a light paste, adding two well beaten eggs. 
Make the paste into oval balls, roll them in melted fresh but- 
ter, and place them in the oven on greased paper until well 
cooked. Thev make a nice garnish. 

Mrs. H. W. O'Melvrny. 

POTATO BALLS. 

Mince very finely some lean uncooked mutton or beef ; add 
salt and pepper and a saltspoon of ground ginger. Make 
this into balls the size of a large walnut. Have ready previ- 
ously some mashed potato (be very careful that there are no 
lumps in themV Dry and then mix with them eggs sufficient 
to make them into a soft paste. Xow make a crust of this 
around the meat balls, about one-third of an inch thick, and 
fry in plenty of boiling butter that has been previously clarified 
from salt. 

Mrs. William S. Cross. 

POTATOS, MAITRE d'hOTEL. 

Peel and boil some carefully selected potatos. taking care not 
to boil too long ; then drain them and let them become cold, 
after which thev are to be cut into rather thick slices. Place 



VEGETABLES. 



107 



in a flat stew-pan a good-sized lump of butter and dredge in a 
half tablespoonful of flour; stir until well dissolved and 
melted ; then mix in gradually a breakfast cupful of broth and 
stir continually until boiling; then place the potatos in with a 
tablespoonful of chopped parsley, with pepper and salt to the 
taste. Stew them for two or three minutes, move the pan to 
the edge of the fire and stir in quickly the yolk of an egg pre- 
viously well beaten, with a teaspoon ful of cold water and a 
very small amount of strained lemon juice. When the egg 
has become thickened, turn the potatos together with their 
sauce on to a flat dish and serve. 

Mrs. M. J. Connell. 

POTATO PUFF. 

Two teacups mashed potatos, beaten to a cream with two, 
tablespoons melted butter, three eggs beaten very light,, one 
cup cream, salt and pepper to taste. Bake in baking dish until 
set and brown; dress with parsley. 

Mrs. Jkrry Conroy. 

POTATO PUFF. 

Peel and boil about six large potatos. When soft and dry, 
beat them briskly with a little salt and two tablespoonfuls of 
butter till white and creamy. Now add the yolks of two eggs 
well beaten, and two tablespoonfuls of cream. About twenty 
minutes before the potato is wanted whip the whites of two 
eggs till firm, mix them lightly with the mashed potato, turn 
into a deep dish and bake till brown. If successfully managed, 
the potato will be light, puffy and delicious. 

Mrs. William S. Cross. 

POTATO PUFF. 

Cold potatos- two cups, melted butter two tablespoonfuls, 
eggs two, milk half cup, salt a pinch. Beat in butter, salt and 
milk, lastly eggs ; whip to a cream and bake a light brown. 

Mrs. Walton. 

STUFFED POTATOS. 

Choose six or eight nice, large potatos, bake until done ; cut 
them in half, lengthwise, scoop out the inside and mash, with 
two tablespoonfuls of butter, half a cup of cream, the yolks of 



108 



LANDMARKS CLUB COOK BOOK. 



two eggs beaten light ; salt to taste. Whip it up lightly, fill the 
skins with this ; rub over the top with melted butter and bake 
until hot through. 

Mrs. Waltox. 

ESCALLOPED POTATOS. 

Butter the bottom and sides of the dish ; put in a layer of 
sliced raw potatos. Sprinkle with pepper, salt and bits of 
butter. Then put in another layer of potatos, etc., until the 
dish is full. Fill the dish three-quarters full of milk and bake 
all in a moderate oven one hour. 

Mrs. Capen. 

POTATOS WALDORF. 

Peel and wash some potatos and then cut them round and 
round in curls in the same manner in which apples are peeled; 
place two flat stew-pans over the fire with an equal quantity of 
lard in each ; when boiling, throw in the' pieces in one of the 
pans and fry until just commencing to color, then remove 
quickly with a drainer and throw into a second pan of boiling 
lard. When they have become nicely browned and soft, take 
the potatos out of the fat, drain them for a minute or two on 
kitchen paper at the front of the fire; spread a folded napkin 
over a hot dish, pile on the potatos, dredging a small quantity 
of salt over them, and serve while hot. 

Mrs. M. J. Connell. 

CANDIED SWEET POTATOS. 
Peel desired number of sweet potatos and boil with gener- 
ous quantity salt until "under done." Put them in oven pan 
with bit of butter on each and baste frequently with maple 
syrup. In a very hot oven, it takes about fifteen minutes 
for them to brown properly. 

Mrs. E. R. Kellam. 

RICE. 

Rice one pint, tomato one (large one or one cup of canned 
with juice turned off), one green pepper (thoroughly seeded), 
half of an onion (well chopped), salt and pepper, butter two 
tablespoonfuls. Boil the rice well. Put the butter to brown, 
and then throw in the onions, then the green peppers and to- 
matos, and when thoroughly cooked mix well with the rice 
and serve hot. 

Mrs. Mary Loxgstreet. 



VEGETABLES. 



109 



RICE WITH TOMATOS. 

Boil one cupful of rice soft in hot water; shake it now and 
then, but do not stir it. Drain and add a little milk in which 
a beaten egg has been mixed; one teaspoonful of butter, and 
a little pepper and salt. Simmer for five minutes, and if the 
rice has not absorbed all the milk, drain it again. Put the rice 
round a dish, smooth it into a wall, wash it over with the yolk 
of a beaten-up egg, and put it into the oven till firm. Take half 
a bottle of tomato conserve (or the strained juice and the pulp 
of seven or eight tomatos), season with pepper, a little salt, 
sugar, and half a chopped onion ; stew for twenty minutes, then 
stir in one tablespoonful of butter and two tablespoonfuls of 
fine bread crumbs. Stew three or four minutes to thicken, then 
pour the tomato into the dish in the middle of the rice, and 
serve. 

• Mrs. H. W. O'Melveny. 

SAVORY RICE. 

One-half pound rice, one onion, three tablespoons grated 
cheese, three tablespoons tomato sauce, one teaspoon chopped 
parsley, herbs, cayenne and salt, one ounce butter. Boil the 
'rice in water with small onion chopped fine; when tender and 
nearly dry stir in other ingredients. It should be stiff enough 
to make a mound in the dish. Serve hot. (Thyme and 
marjoram are the herbs used.) 

Mrs. Walter Allen. 

RICE, SOUTHERN. 

In taking the quantity, remember that in cooking, rice swells 
to about three times its original size. Wash the rice with the 
hands, quickly, in two or three waters to remove the powdered 
starch, as that will make the rice sticky. A saucepan with 
about three quarts of salted water, boiling hard, should be on 
the hottest part of the stove. Put in it two cups of the rice. 
It should begin to boil again in a couple of minutes ; 
after it has boiled from seven to ten minutes, test it by 
rubbing a grain between the fingers, and if it is soft on the out- 
side, with a tiny hard core in the middle, pour off every drop of 
water, leaving it as dry as possible. Cover tightly; place on 
the back of the stove and let it steam for one-half hour; or it 



110 



LANDMARKS CLUB COOK BOOK. 



may stand longer without injury. The steaming cooks the 
center, and the rice should prove to be snow white and dry, 
so that each grain is separate. Do not stir the rice while cook- 
ing. This is served as a vegetable. 

Mrs. Williamson* Dunn. 
RICE SPANISH. GOOD FAMILY LUNCHEON DISH. 

One cup rice, one large tomato, one green pepper, one large 
onion, one tablespoonful of lard, one teaspoonful salt. Put the 
lard in a spider and when hot pour the rice (dry) into it and 
keep moving it until the rice is thoroughly heated, but not 
colored. Then add three pints of boiling water in which the 
salt has been dissolved, then the vegetables chopped fine ; let all 
cook together until rice is tender. More boiling water may be 
added should it become too dry. 

Mrs. Cleves Moore. 

RISOTTO A LA MILANESE. 

Take some butter or sweet oil or lard, but the former pre- 
ferred, when good and hot add some fine chopped onion, when 
brown add some chopped tomatos and half a cup of well chop- 
ped dried mushroom ; care must be taken that the mushrooms 
are first soaked in warm water for at least fifteen minutes and 
well washed. After allowing all this to cook for about ten min- 
utes, add a handful of Italian rice for each person you expect to 
serve, a little pepper, no salt, as the cheese contains salt, and 
stir continually, adding now and then some chicken broth. 
When the rice is nearly cooked put in a handful of grated Par- 
mesan cheese and then serve. 

Louise Guasti. 

SOUR-KROUT. 

Take a dozen solid heads of cabbage, shred very fine, put 
in a large jar and sprinkle as much salt as would require in 
cooking. Use a potato masher to pack. After one head has 
been packed use another with same quantity of salt. When all 
has been packed, put a napkin over and use a plate to cover; 
and a weight of about six pounds to keep it well pressed. 
After third day wash napkin, replacing for about three weeks, 
when it is ready to cook. 



VEGETABLES. 



Ill 



SOUR-KROUT COOKED. 

Put your sour-krout on with a quart of cold water; let it 
come to a boil, then simmer three hours, with a piece of pork 
that has been in brine three days. Wiener or Frankfurter 
wurst are served. They are put in a pan of boiling water and 
kept very hot, not to boil, for fifteen minutes ; then put around 
the pork as garnish. 

Mrs. J. G. Mossin. 

SPINACH. 

Wash and pick over the spinach carefully and thoroughly, 
let soak in clean water until ready to cook. Put just enough 
water in stew-pan to cover the bottom, about one-fourth of a 
cup. Put in spinach, crowding down well; cook until wilted 
or tender, about thirty minutes, drain, put in chopping bowl, 
and chop very fine, return to stew-pan and dry out ; add a tea- 
spoonful of melted butter, pepper and salt to taste ; serve with 
hard-boiled eggs cut in slices or chopped finely, and sprinkled 
over the top. 

N. B. Tripe and spinach are very easily digested. 

Mrs. Henry Worthington. 

PLAIN SPINACH. 

Boil spinach ten or fifteen minutes in just enough water to 
prevent burning, with a little salt. Drain, squeeze quite dry 
and chop fine. Put into a clean stew-pan with one ounce of 
butter and a little pepper. Stir over the fire until quite hot, 
put on a hot dish and garnish with small pieces of toast. 

Mrs. Walter Allen. 

CREAMED SPINACH. 

Boil spinach in very little water ten or fifteen minutes, drain 
well, chop it fine and put into stew-pan with two ounces of 
butter, stir over a gentle fire and when the butter has dried away 
add a little pepper and tablespoon of boiled cream. Simmer 
for about five minutes. Serve with small pieces of toast. 

Mrs. Walter Allen. 

SPANISH SOUFFLE 

Take a cupful of spinach prepared as in "Spinach a la 
Crema." Beat up one yolk of an egg, mix with the spinach 
and stir over the fire until the egg is set. Then let it cool, and 



112 



LANDMARKS CLUB COOK BOOK. 



before serving stir the well-beaten whites of three eggs lightly 
into it. Fill china cups, or buttered paper forms, half full ; put 
them into a hot oven for ten or fifteen minutes, and serve at 
once. If too little baked, or not served at once, the souffle will 
be spoiled. 

Mrs. H. W. O'Melvbny. 

SUCCOTASH. 

Place corn scraped from six medium sized ears (or a can of 
corn) in a saucepan with a pint of cooked lima beans, adding 
one tablespoon butter, a pinch of salt and pepper, half pint of 
milk. Heat it thoroughly for five minutes, add two tablesnoons 
of hot bechamel sauce ; stir all together. Serve very hot. 

Mrs. J. G. Mossin. 
GREEN TOMATOS SERVED AS A VEGETABLE. 

Six green tomatos ; slice the tomatos. then roll them in flour 
and dip in a beaten egg. Have the lard boiling, so that a piece 
of bread browns as soon as dropped in it ; then drop in the slices 
of tomato, a few at a time, and let them remain until well 
cooked. Serve at once. 

Mrs. M. A. Wilcox. 

BAKED TOMATOS. 

Cut a half dozen tomatos in halves, remove the pips and fill 
the inside with a mixture of one part Parmesan cheese and two 
parts bread crumbs. Place a piece of butter on each half and 
lay them close together in a well buttered tin. Bake half an 
hour in a slow oven and serve. 

Mrs. Fred Walton. 
BAKED TOMATOS, STUFFED WITH MACARONI AND CHEESE. 

Six tomatos, as near the same size as possible, one and a half 
cup of macaroni, broken in small pieces ; two tablespoon fuls 
of grated cheese, any good, dry kind, but Holland cheese is the 
best ; butter the size of a walnut, dash of paprika, salt and pep- 
per to taste. Cook macaroni in boiling water until soft. Cut a 
small opening in the top of the tomatos, remove seeds with a 
teaspoon, leaving as much of the pulp as possible. Fill tomatos 
with macaroni, add butter, salt and pepper, put cheese on last, 
cook in medium hot oven thirty minutes. 

Mrs. Henry Worthlngtox. 



VEGETABLES. 



113 



STUFFED TOMATOS, BAKED. 

Choose large tomatos. Do not skin them but scoop out a 
small place at the top which fill with bread crumbs, minced on- 
ion, cayenne and salt. First fry the onions in a little butter, 
add the bread crumbs moistened with a little water, and sea- 
soned with a very little cayenne pepper and enough salt. Fill 
the cavities allowing the stuffing to project half an inch above 
the tomato and smooth it over the top. Bake. 

Miss Bessie Bonsall. 

TOMATO SOUFFLE. 

Take one-half pint tomato pulp that has been rubbed through 
a sieve ; one ounce butter, two ounces grated cheese, one and a 
half ounce boiled macaroni, one ounce bread crumbs, one tea- 
spoonful made mustard ; mix all together in a saucepan and stir 
over the fire until boiling ; take from the fire, let cool ; add 
first the yolks of two eggs and then the whites of three, with 
oven to bake quickly. Draw over with grated Parmesan cheese. 

Marie N. Griffith. 



CHAPTER X. 



EGGS 

BOILED EGGS. 

Soft-boiled eggs should have the albumen creamy, not hard. 
To obtain this, slow heat is required. Hence receipt No. I is 
recommended. No. 2 gives a soft egg, but the time is difficult 
to determine exactly. No. 3 gives satisfactory results. To 
have eggs hard, boil them for twenty-five minutes. The yolks 
will then be dry and mealy. When done, place them in cold 
water for fifteen minutes. Then roll them lightly on the table 
to crush the shells, which can then be peeled off easily, leav- 
ing the surface smooth and white. Use a sharp, thin knife 
for cutting them, so the pieces will be clean and smooth. 

No. 1 : Place the eggs in warm water, to heat the shells, so 
they will not crack when put into boiling water. Let the water 
in the saucepan boil violently ; put the eggs in carefully, and 
when the water again bubbles, remove it from the fire; cover, 
and let the eggs remain in for five minutes. 

No. 2 : Put the eggs into boiling water, and cook for three 
minutes, the water boiling all the time. 

No. 3 : Place the eggs in cold water on the fire, and remove 
as soon as the water boils. 

In these receipts have plenty of water — about a pint for two 
eggs. 

POACHED EGGS, NO. I. 

The white of a poached egg should be a white, translucent, 
jelly-like mass. To obtain this result, which makes it an easily 
digested food, it must cook very slowly, the water never reach- 
ing the boiling point. Place in a shallow pan as many muffin- 
rings as you have eggs to poach. Turn in enough boiling 
water to just cover the rings; add a little salt. When the 
water boils, draw the pan to the side of the range, and break 
an egg into each ring. It should take ten to fifteen minutes 
to cook the eggs to the translucent state desired. Have ready 



EGGS. 115 

even pieces of toast a trifle larger than the muffin-rings. 
Moisten them with hot water, and spread with a little butter. 
Remove the eggs carefully with a pancake turner, and place 
one on each piece of toast ; then lift off the rings, and place a 
spot of pepper in the center of each yolk. 

Mary Ronald in "Century Cook Book." 
BEATEN OMELET. 

Beat very light the whites of four eggs ; beat until light col- 
ored the yolks of the four eggs ; add three tablespoonfuls of 
milk, a speck of pepper, a sprinkle of salt. Pour this mix- 
ture into the beaten whites, and fold — not stir — slightly to- 
gether. Put into an omelet-pan a tablespoonful of butter; 
when melted and hot, pour in the eggs. As soon as set, shake 
slightly all the time, until firm; with a buttered knife keep 
the edge of the omelet from sticking to the pan. When firm 
and brown upon the bottom, place in a hot oven for about 
three minutes to thoroughly cook the top. When finished, 
turn once, put on a hot platter, and serve immediately. 

For a sweet omelet, add a tablespoonful of sugar, and omit 
pepper. Variations are made by spreading an omelet, just 
before turning, with chopped meat of any kind, with tomato, 
or with jelly. 

ANCHOVY EGGS. 

Boil eggs, halve and take out yolks. Mix with a little an- 
chovy paste. Put mixture back into the white parts of the 
eggs, and skewer together with toothpicks to keep firm. Dip 
in beaten eggs and bread crumbs twice. Drop into boiling 
lard, brown and serve at once. 

Kate S. Vosburg. 

ANCHOVY WITH POACHED EGGS. 

Cut slices of bread round with a biscuit cutter ; toast a light 
brown ; spread with anchovy paste. Poach eggs to cover the 
spread toasts. Serve very hot. 

Mrs. A. Haas. 

BAKED EGGS. 

Ingredients : Six eggs, one teacupful of rich gravy, one 
teaspoonful of chopped parsley and mushrooms mixed, bread 
crumbs. 



116 



LANDMARKS CLUB COOK BOOK. 



Mix the parsley and mushrooms with part of the gravy, sea- 
son with pepper and salt. Pour into a pie dish and place in 
the oven till it begins to bubble. Break the eggs carefully in, 
strew bread crumbs over, and return the dish to the oven for 
three minutes. Warm and pour in the rest of the gravy. 
Strew over a few more bread crumbs, and bake until the e^o-s 
are set. 

Mrs. H. W. O'Melvexy. 

BAKED EGGS ( MEXICAN). 

Use an earthenware pie plate of the old fashioned kind, or 
a regular porcelain flat dish for baking eggs. Let it heat 
slowly ; have ready one small onion, minced very fine with 
some parsley and other sweet herbs, if preferred, and a green 
chile. Put into the hot dish with a heaping tablespoonful of 
butter. Mix, then drop in carefully, so as not to break them, 
enough eggs to cover the bottom of the dish ; put in one by 
one, and bake until the whites are set. They can be cooked 
on the top of stove, using'an asbestos cover if over gas. 

Mrs. Gilbert E. Overton. 

COLUMBUS EGGS. 

Take eight fine green peppers, large enough to contain one 
ees: each : cut off the tops and empty them well, being care- 
ful to extract every seed ; stand them upright in a saute-pan, 
and break an egg into each one, then set the pan in the oven 
for eight or ten minutes. Take out, lay the peppers on toasts 
and pour a little tomato sauce around. 

Mrs. M. J Connell. 

CURRIED EGGS. 

Ingredients : Eight eggs, three-quarters pint of milk, one 
large Spanish onion, one teaspoonful of sugar, one tablespoon- 
ful of curry powder, one tablespoonful of flour, two ounces of 
butter, one lemon. 

Boil the eggs for ten minutes, throw them into cold water 
and take off the shells. Cut off the ends to allow them to stand. 
Slice the onion and fry it white in the butter. Mix the flour 
and curry powder smoothly in a little of the milk, then boil 
them with the remainder, the onion, juice of the lemon, sugar, 



EGGS. 



117 



and a little salt and pepper, for two hours. Strain it through 
a sieve. Dress the eggs on a dish, pour the gravy round them 
and serve with a wall of boiled rice. 

Mrs. H. W. O'Melveny. 

CURRIED EGGS. 

Shred finely two onions and fry in fat till lightly browned; 
add one dessertspoonful of flour, a little salt and one table- 
spoonful of curry powder, then gradually about a half pint of 
good stock. Stir till it boils, and put two or three tablespoon- 
fuls of cream with it. Poach four eggs, lay them on a hot 
dish, pour the sauce over them and garnish with fried bread. 

F. S. C, Eng-land. 

EGGS AND CREAM. 

Ingredients : Six eggs, one pint of cream. 

Boil the cream until it is reduced to half, then pour it into 
a deep dish. Break the eggs carefully in it, keeping them sep- 
arate; sprinkle with salt and pepper, and when they are set, 
serve with croutons of fried bread. 

Mrs. H. W. O'Melveny. 

EGGS AND CREAM WITH MUSHROOMS. 

Ingredients : Six eggs, half pint of cream, half pound of 
mushrooms, one ounce of butter. 

Boil the cream until it is reduced to half, then pour it into 
a dish. Break the eggs carefully and separately in it, and 
place in a moderate oven. When the eggs are set, sprinkle 
with pepper and salt. Fry the mushrooms in the butter, sea- 
son with pepper and salt, and dress them round the eggs. 

Mrs. H. W. O'Melveny. 

FRENCH EGGS. 

Boil hard six eggs ; cut lengthwise, remove the yolks, place 
the whites on a platter to keep warm. Mince half an onion, 
a small bunch of parsley. Mash the yolks smooth, add the 
onion, parsley, salt and a little vinegar to taste. Fill each 
half of the white with the above, then pour over drawn butter 
or white sauce. 

Miss Maurice. 



118 



LANDMARKS CLUB COOK BOOK. 



WHITE SAUCE FOR FRENCH EGGS. 

Four tablespoonfuls flour, two tablespoonfuls butter, mixed 
smooth; pour on boiling milk (or water can be used, or the 
two mixed) until the right consistency; a little vinegar and 
salt to taste. Garnish dish with parsley. 

Miss Maurice. 
FRIED EGGS WITH RAGOUT OF MUSHROOMS. 

Ingredients : Eight eggs, one pound of mushrooms, one 
ounce of butter, one teaspoonful of vinegar, one bunch of 
parsley, two green onions. 

Skin the mushrooms, and if they are very large, cut them 
into slices. Chop the onions and parsley very fine ; melt part 
of the butter in a stew-pan, and add the parsley, onion and 
vinegar, a little nutmeg, pepper, salt and a very little sugar. 
Break two of the eggs, and moisten the yolks with a table- 
spoonful of cold water add the rest of the butter, and stir 
all into the onion and parsley. Add the mushrooms gradu- 
ally, and stew gently for ten minutes ; place the ragout on a 
dish, and keep it warm. Fry the remaining eggs in hot but- 
ter or fat ; dress them over the ragout, and s*erve. 

Mrs. H. W. O'Melveny. 
FRIED EGGS WITH TOMATOS. 

Ingredients : Six eggs, six tomatos. 

Break the eggs carefully into a pan filled with boiling oil or 
butter, and fry them until the whites are crisp. Divide the 
tomatos and fry them lightly in the butter. Place them in a 
dish, sprinkle with pepper and salt, and lay the eggs over 
them. Serve very hot. 

Mrs. H. W. O'Melveny. 

EGGS A LA GITANA. 

Ingredients : Eight eggs, two onions, one dessertspoonful 
of flour, two ounces of butter, one gill of stock. 

Boil the eggs for ten minutes, throw them into cold water, 
and take off the shells; cut them into large dice. Slice the 
onions very thin, and fry them in the butter. Mix the flour 
in the stock, add to the onions, and stir until it boils. Put 



EGGS 



119 



the eggs into the sauce, and warm them through. Serve with 
croutons of fried bread. 

Mrs. H. W. O'Melveny. 
EGGS IN GREEN PEPPERS. 

Use large green peppers ; wash them, and with a knife cut 
lengthwise in two sections. Remove the seed and invert on 
a sieve to drain. Sprinkle a few buttered crumbs in each pep- 
per, or minced ham and crumbs moistened with cream. Break 
an egg carefully in each half pepper, season lightly with salt 
and pepper and bake until the white of the egg is set. Serve 
on rounds of bread lightly browned in butter. A good 
luncheon dish. 

Mrs. A. Petsch. 

EGGS WITH TOMATOS. 

Ingredients : Four eggs, one pound of tomatos, two ounces 
of butter. 

[Melt the butter in a stew-pan, add the tomatos, sliced ; sea- 
son with salt and pepper, and stew until they are tender. Beat 
the eggs and stir them in. When the mixture has thickened, 
pour it upon hot buttered toast. It must be stirred the whole 
time. 

Mrs. H. W. O'Melveny. 

EGGS Al, POMODORO. 

Put a little sweet oil and butter into a frying pan; when 
good and hot, put in a slice of mashed garlic, not chopped ; 
let it remain in until brown, so as to flavor the oil and butter, 
then remove it and add some chopped tomatos. When cooked, 
add well beaten eggs, with a little pinch of pepper (no salt), 
a little of the grated Parmesan cheese, and stir constantly for 
about two minutes. Serve immediately. 

Louise Guasti. 

EGGS POACHED IN CHILE. 

Grease your skillet, put in about a quart of boiling water, 
two or three tablespoonfuls of chile and plenty of salt. Drop 
in as many eggs as you wish to serve. When done take up 
with a skimmer, pour off some of the chile, if there seems to 
be too much for the quantity of eggs ; mix a tablespoonful of 
flour with enough butter to make it smooth ; stir in the chile, 
and when thick pour it over the eggs. Serve on toast. 

Miss H. Knickerbocker. 



120 



LANDMARKS CLUB COOK BOOK. 



SCALLOPED EGGS. 

Eight eggs boiled hard and chopped fine, half onion grated, 
ah equal amount of fine bread crumbs as chopped eggs. Mix 
and season with salt and pepper. Put in baking dish, cover 
with milk, bits of butter on top. Bake twenty minutes. 

Mrs. Jerry Conroy. 
SCRAMBLED EGGS AND MUSHROOMS. 

After scrambling the eggs, which have been seasoned with 
cream, salt and pepper, add the mushrooms. The quantity of 
mushrooms should equal that of the eggs — half and half. 
Cook all together a moment longer; season to taste, and serve 
hot on toast. 

Mrs. Von Schmidt. 

CHEESE OMELET. 

Four eggs, six soda crackers, half a cup of grated cheese. 
Break the crackers into small pieces, pour enough boiling wa- 
ter or milk over them to soften them ; beat the eggs well, sepa- 
rating whites from yolks if you like the omelet very light; 
put in the crackers ; lastly add the cheese. Have the butter 
or other fat very hot and fry light brown ; turn over and fry 
the other side. It can be baked in hot oven also. Stale bread, 
soaked in cold water and crumbled up, may be substituted for 
crackers. 

Miss Flora Golsh. 

OMELET WITH KIDNEY. 

Boil a mutton or other kidney, and when cooked, cut it into 
thin slices. Beat six eggs together with one tablespoonful 
of flour and one teacupful of milk, seasoning with 
a little grated nutmeg and salt. Melt a piece of but- 
ter in a frying pan, pour in the omelet mixture, and 
stir it over the fire until it is firm; then lay the slices of 
kidney on top, and fold it over. When cooked, slip the ome- 
let on to a hot dish, over which has been spread a folded nap- 
kin, and serve at once. 

Mrs. M. J. Connell. 

RUM OMELET. 

Break six eggs into a bowl, and add two tablespoonfuls of 
powdered sugar and one-fourth a teaspoonful of salt ; beat 
with a fork for a moment only. Put two tablespoonfuls of 



KGGS. iZi 
butter into an omelet-pan ; melt the butter without burning it, 
pour in the eggs, and shake the pan (or use a fork) to detach 
the cooking egg from the side of the pan. Continue until all 
the egg is partly set, then fold the omelet ; let stand a moment 
to brown delicately, then turn on to a serving-dish. Pour 
half a cup of hot Jamaica rum over the omelet ; set on fire 
and serve at once. 

Miss M. T. Etchembndy. 
CHERRY OR APPLE OMELET. 

One cup of flour, with milk, beaten stiff ; then add two or 
three eggs (according to quantity) ; then thin batter with 
milk like tender pancake dough. Into this put a little salt and 
quarter cup sugar. Prepare pint seeded cherries or fine 
chopped apples. Put half tablespoon lard and half tablespoon 
butter in a shallow skillet, and heat. Into this pour cherries 
or apples, and quickly pour batter over. This will get nicely 
done in a few minutes. If necessary to brown on top, throw 
on plate and back into hot fat, or put in oven for a few min- 
utes. Serve with fruit on top and sprinkle generously with 
sugar. Nice luncheon dessert, and very quickly made with 
apples. 

Mrs. Koepfli. 

TORTAS DE HUEVOS. 

Six eggs, one onion chopped very fine, half cup flour, one 
level teaspoonful baking powder, half pound mild cream 
cheese. Cut the cheese in thin squares ; beat the eggs as for 
omelet, add flour and onion, beat lightly, then add baking 
powder and salt ; drop in piece of cheese. Have ready a pot 
of hot lard, as for croquettes ; use a large kitchen spoon. Take 
up one piece of cheese at a time with as much of the egg mix- 
ture as the spoon w T ill hold ; drop into fat. When all are cooked, 
pour over chile sauce, as given below. 

CHILE SAUCE. 

Chop one onion very fine, fry until done ; stir in two table- 
spoonfuls of red chile and a tablespoonful of flour ; to this 
add boiling water until you have a nice thick gravy. The on- 
ion may be omitted. In that case, have your grease hot and 
stir in your flour and chile. When smooth, add water. 

Miss H. Knickerbocker. 



CHAPTER XI. 



CHEESE. 

CHEESE BALLS. 

One cup of grated cheese (old), whites of two eggs, beaten 
stiff. Mix cheese and whites ; add a pinch of red pepper and 
a little salt. 

Make into balls as large as walnuts, roll in fine bread 
crumbs and fry in deep fat in a basket. Serve very hot. This 
makes about ten balls. 

Serve with this, lettuce and French dressing. 

Mrs. George Sinsabaugh. 

CHEESE BALLS. 

Mix one and a half cups grated cheese, one tablespoonful 
flour, a little salt, a few grains of cayenne, and the whites of 
three eggs, beaten stiff. Shape in small balls, roll in cracker 
crumbs, dip them in the yolks of the eggs wen beaten, then 
roll again in cracker dust ; fry in deep fat and drain on brown 
paper. 

Mrs. E. A. Padgham. 

CHEESE BALLS. 

One pint of fresh milk, one tablespoon of butter, three heap- 
ing tablespoons of flour, three heaping tablespoons of grated 
cheese, pepper and salt to taste ; scald the milk, mix the flour 
into the hot butter, put grated cheese into milk, and when dis- 
solved, add butter and seasoning; stir until thick and smooth; 
pour on platter and set on ice. When stone cold, roll as cro- 
quettes in egg and bread crumbs in small balls the size of 
English walnuts, and fry in hot lard. They must be very 
soft. Use only Edam cheese, if possible. If not very strong, 
use rnore than three tablespoons. 

Mrs. W. F. Hook. 

CHEESE BISCUITS. 

Two ounces of flour, pinch of salt and cayenne. Rub into 
it two ounces of butter ; add two ounces of grated cheese ; 



CHEESE. 



123 



mix with the yolk of an egg and a squeeze of lemon juice to 
a very stiff paste. Roll very thinly ; stamp into small round 
biscuits and bake for a few minutes in a moderate oven. Be- 
fore serving, place in the center of each biscuit a little pyra- 
mid of whipped cream, flavored with cheese. 

Miss Kate E. Whitaker, San Francisco. 
CHEESE CROQUETTES. 

Quarter cup butter, third cup flour, three-quarters cup 
milk, yolks of three eggs, one and a half cups of cheese cut in 
small pieces, half cup Parmesan cheese, salt, cayenne, pap- 
rika. Make a sauce of butter, flour and milk ; stir in egg yolks 
unbeaten ; add cheese, and cook until cheese begins to soften. 
Remove from stove and add seasoning. Spread in a shallow 
pan previously well buttered, and allow it to cool. 

Now cut out in strips or squares ; crumb, egg and dip in 
crumbs again. Fry in deep hot fat and drain on cheese cloth. 
Serve as cheese course. 

Miss Kate E. Whitaker, San Francisco. 
CHEESE DANIETO. 

Take the ripest of Sierra cheeses, work it with the blade of 
a knife to a smooth paste. Mix with enough olive oil to make 
the consistency of thick cream. Mix into it plenty of paprika, 
until the cheese is decidedly of a red color. Serve with slices 
of thin bread and butter, or toasted crackers. 

Mrs. Hugh W. Vail. 

CHEESE FINGERS. 

Three ounces of grated cheese, three ounces of flour, two 
ounces of butter, half teaspoonful of baking powder, salt and 
cayenne to taste. Mix these ingredients to a stiff paste, with 
a very little milk. Roll out and cut into strips about three 
inches long. Roll round and bake on a tin in a brisk oven for 
five minutes to a very delicate brown. 

F. s. c. 

CHEESE FONDUE. 

One tablespoonful butter, half pint milk, one cup bread 
crumbs, two cups grated cheese, one teaspoonful salt, a little 
red pepper, a saltspoon of mustard. Mix and place over boil- 

9 



124 



LANDMARKS CLUB COOK BOOK. 



ing water. When hot. stir in two well beaten eggs and cook, 
stirring until it thickens (about three minutes). Serve with 
crackers. A little Worcester sauce added is an improvement. 

Mrs. George Sinsabaugh. 

CHEESE WAFERS. 

Half pound of rich cream cheese, one teaspoonful of dry 
mustard, half cup of olive oil quarter cup of lemon juice or 
vinegar, half teaspoonful paprika. Mash the cheese, add oil 
a little at a time, beat in lemon juice and seasoning. Serve 
on thin wafers. 

Miss Anna Grichten. San Francisco. 
CHEESE PATTIES. 

Make from stale bread some small round croustades. Dip 
them in butter and brown in the oven. Fill the centers with a 
mixture of two ounces of grated cheese, one tablespoonful 
melted butter, one tablespoonful milk, a little salt and pepper. 
Place the croustades again in the oven to cook the cheese, and 
serve very hot. 

CHEESE SOUFFLE. 

One pint of milk, three heaping tablespoonfuls of flour ; 
Mix the flour to a smooth paste with a part of the milk, then 
add the remainder of the milk, and stir over the fire until it 
thickens. Set aside to cool. 

Mix thoroughly the yolks of three eggs, a saltspoon of salt, 
one-half a teaspoonful of dry mustard, a dash of red pepper, 
a few drops of onion juice, and one cupful grated cheese. Stir 
this mixture into the cooled souffle batter, fold in the well 
beaten whites of three eggs. Bake in cases for twenty min- 
utes and serve at once. 

Nannie M. Griffith, Johannesburg - . 
CHEESE RAMEKINS. 

Pour a cupful of boiling milk over a cupful of dry bread 
crumbs; when they are thoroughly soft, pour off the milk not 
absorbed. Stir in two tablespoonfuls of butter, four ounces 
of grated cheese, half a teaspoonful of mixed mustard, salt, 
a pinch of cayenne and the yolks of three eggs. Mix thor- 
oughly, and just before baking add the beaten whites whipped 
to a stiff froth. Pake about twenty minutes. 

Mrs. E. D. Neff. 



CHEESE. 



125 



CHEESE STRAWS. 

Put six heaping tablespoonfuls of siftea flour on the pastry 
board ; make a hole in the center, and put into it two table- 
spoonfuls of cream, three tablespoonfuls of grated cheese, four 
tablespoonfuls of salt, a little cayenne pepper, and the yolks 
of two eggs beaten light. Mix all these ingredients to a smooth 
paste with the tips of the fingers, roll out to a quarter of an 
inch thick, cut into narrow straws and bake to a light brown 
on a buttered pan in a moderate oven. Serve quickly on a 
hot napkin. 

Mrs. A. Petsch. 

CHEESE STRAWS. 

One cup grated cheese, one cup flour, one tablespoon melted 
butter, one tablespoon baking powder. Mix soft with a little 
water; add salt if desired. Roll quarter of inch thick, cut in 
very narrow strips, six inches long; bake in quick oven. 

Miss H. Knickerbocker. 

ENGLISH MONKEY. 

Half cup stale bread crumbs ; soak in one cup of milk for 
fifteen minutes. Melt a heaping teaspoon butter, add half cup 
mild cheese cut fine. Stir slowly until the cheese melts. Add 
slowly the crumbs, to which have been added one 'beaten egg, 
salt, cayenne pepper and mustard. Cook until smooth. Serve 
on toast. 

Mrs. J. F. Waterman. 



CHAPTER XII. 



PUDDINGS. 

ANGEI, PUDDING. 

Two ounces of flour, two ounces of powdered sugar, two 
ounces of butter melted in half pint of new milk, two eggs. 
Mix well. Bake in small patty pans until nicely browned, 
and send to table on a dish covered with a serviette. A little 
powdered sugar hould be sifted over each pudding and slices 
of lemon served with them. 

F S. C , England. 

ALMOND PUDDING. 

Quarter pound of flour, quarter pound butter, quarter 
pound almonds, three ounces sugar, nine eggs, one pint milk. 
Put milk and butter over fire in double boiler until it boils ; 
take little of the milk to dissolve flour; add this to the milk, 
and boil until very thick. When cold add sugar, almonds, 
chopped fine, and eggs, yolks and whites well beaten sepa- 
rately. Put in a well greased pudding mold and boil one and 
a half hours. 

Mrs. Willard H. stimson. 

APPLE PUDDING. 

Into a mixing bowl put the yolks of four eggs, beat well 
and add one cupful of finely chopped suet, three tablespoons 
sugar, one teaspoon salt, and two cups bread crumbs. Add 
enough milk to moisten the mixture, two tablespoons of bak- 
ing powder and two finely chopped apples. Mix well, put 
in mold and steam one and a half hours. Serve with foamy 
sauce. 

Foamy sauce for above : Cream half cup butter ; add grad- 
ually one cup powdered sugar, one egg well beaten and two 
tablespoons wine. Beat while heating over hot water. 

Mrs. David Peacock. 

BAKED INDIAN PUDDING. 

One quart milk, boiled ; remove from stove and stir in seven 
tablespoonfuls of cornmeal, one cupful of molasses, one tea- 



PUDDINGS. 



127 



spoonful salt. Half cupful cold milk, put in without stirring 
just before baking. Bake in slow oven. Eaten with cream 
if desired. 

Mrs. W. K. Maurice. 

BANANA PUDDING. 

Quarter box sparkling gelatine, one cup sugar, one pint 
milk, two gills cream, three bananas. Dissolve gelatine in 
half cup cold water; scald milk and sugar; thin gelatine with 
a little warm milk, and strain and add to rest of milk. Let 
simmer ten minutes. Let cool, and before it hardens add ba- 
nanas cut in pieces with silver knife. Whip cream and 
sweeten. Make day before it is to be used. 

BIRD-NEST PUDDING. 

Pare and core six or seven apples, and place in a buttered 
baking dish. Mix five teaspoonfuls of flour with one of salt, 
and wet to a smooth paste with cold milk. Add the well 
beaten yolks of three eggs, then the whites and more milk, 
using one pint in all. Pour this custard over the apples and 
bake one hour. Serve with cream. 

Mrs. Capen. 

BLACK PUDDING. 

One cupful sugar, one cupful butter, one cupful milk, half 
cupful molasses, three tablespoonfuls flour, eight eggs, one 
wineglassful brandy, half nutmeg, one teaspoonful soda put 
in just before baking. Eaten with hard sauce. 

Miss Maurice. 

BREAD PUDDING. 

Two cups dry bread crumbs, one cup sweet milk, half tea- 
spoonful soda, half cup molasses, half cup raisins, quarter cup 
melted butter, juice of a lemon, spice to taste, one egg. Put 
in a buttered dish and steam an hour and a half. Serve with 
hard sauce. 

Mrs. Ferry, Sierra Madre. 

CHERRY PUDDING. 

Separate two eggs, add to the yolks a cup milk, stir in one 
and a half cups flour, one tablespoon melted butter. Beat 
thoroughly ; add one rounding teaspoon baking powder. Stir 



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in one cup stoned cherries well floured. Then stir in wefl 
beaten whites. Turn into greased mold and steam one and 
a half hours. 

Mrs. C. F. A. Last. 

CHESTNUT PUDDING. 

Boil half pint of new milk with quarter pound of loaf 
sugar and some vanilla. Moisten quarter pound of chestnuts 
(boiled and pounded to flour) with a gill of new milk; strain 
the boiled milk over, and put into a saucepan and stir till quite 
smooth. Then add the yolks of eggs well beaten and continue 
to stir for a few minutes. Take off the fire, and when nearly 
cold add half pint of thick cream ; heat up for ten minutes and 
put into a mold and stand on ice for two hours until quite 
firm. 

f. s. c. 

CHOCOLATE PUDDING. 

Five eggs, five and a half soda crackers, five tablespoons 
sugar, three divisions of Baker's chocolate (unsweetened) 
grated. Beat the yolks and sugar well, add cracker crumbs, 
chocolate, and lastly whites well beaten. Boil one hour in 
pudding mold well greased. The chocolate must be dissolved 
in a little milk. 

Mrs. C. F. A. Last. 

DATE PUDDING. 

One cup sour milk, one cup sugar or molasses, one table- 
spoon butter, one teaspoon soda, spices to taste and one 
pound dates seeded and chopped. Stir quite stiff with flour, 
and steam two hours. 

Sauce: Two eggs beaten very light with a little salt; then 
add two cups of sugar very slowly until foamy, then add two 
or three tablespoons of boiling water and one tablespoon of 
vanilla. 

Mrs. C. C. Carpenter. 

DATE PUDDING. 

One pound of dates (stoned), quarter pound flour, quarter 
pound suet, quarter pound sugar, half a grated nutmeg, one 
wineglassful of rum. Boil in cloth for three hours. 

Kate E. Whitaker. 



PUDDINGS. 



129 



DEL/I C ATE PUDDING. 

Half cup butter, one cup sugar, half cup milk, one and a 
half cups flour, two eggs, one teaspoon baking powder. Cream 
butter and sugar. Stir in flour and milk, baking powder and 
well beaten eggs. Boil in a mold for half hour. Place in a 
dish and pour around it a custard made of the yolks of two 
eggs, one pint milk and sugar and seasoning to taste. 
Whip whites of eggs with two tablespoons powdered 
sugar. Drop this on a custard so as to form nests, and in 
each place a bit of currant jelly. Blanch almonds and stick 
in top of the cake. 

Mrs. Sumner P. Hunt 

FARINA PUDDING. 

Four tablespoonfuls farina ; boil until quite soft. Take it 
from the fire and add one tablespoonful of butter. Sweeten 
to taste. When cool heat yolks of four eggs and add to it. 
Beat the whites with eight tablespoonfuls of powdered sugar 
and the juice of one lemon to a stiff froth. Put the pudding 
thus prepared in a dish and spread the whites of the eggs 
evenly over the top. Cover with a piece of paper and bake 
a light brown. 

Mrs. L. W. Blinn. 

PIG PUDDING. 

One cup molasses, one cup chopped suet, one cup milk, 
three and a fourth cups flour, two eggs, one teaspoon soda, 
teaspoon cinnamon, half teaspoon nutmeg, one pint of figs. 
Mix molasses, suet, spice and figs chopped fine. Dissolve soda 
in tablespoon hot water and mix with the milk, and add to 
other ingredients. Beat the eggs light, then add them and 
the flour and beat thoroughly. Put into one large mold or two 
small ones and steam five hours. 

Sauce for above : Half cup butter, one cup powdered sugar, 
quarter cup cream or milk, four tablespoons wine or one tea- 
spoon vanilla or lemon extract. If vanilla or lemon is used, 
add four tablespoons cream. Cream the butter, add the sugar 
gradually ; when light and creamy, add the wine, and then the 
cream, a little at a time. Place bowl in basin of hot water and 
stir until the same is smooth and creamy, no longer. 

Mrs. Arthur Wells. 



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LANDMARKS CLUB COOK BOOK. 



FIG PUDDING. 

One pound of chopped figs, quarter pound of bread crumbs, 
quarter pound of flour, half pound of suet, one tablespoon- 
ful of brown sugar, one wineglassful of rum. Boil in cloth 
for three hours. 

K. E. Whitaker. 

INDIAN PUDDING. 

One quart of sweet milk, scald, stir in one cup of corn- 
meal while the milk is boiling. Cook a few minutes and let 
stand until nearly cold. Add half cup molasses, four well 
beaten eggs, quarter cup butter, a little ginger, salt and cin- 
namon. Bake slowly an hour and a half. When it has baked 
a half hour, stir in a cup of cold milk. Serve with hard sauce. 

Mrs. Ferry, Sierra Madre. 

KING OF PUDDINGS. 

Half pound of bread crumbs, half pound of suet, half cup 
of sugar, rind and juice of one lemon, two tablespoonfuls of 
orange marmalade, half teaspoonful of baking powder, speck 
of salt, three well beaten eggs. Steam four hours. 

Kate E. Whitaker. 

LEMON PUDDING. 

One cup of sugar, four eggs, two tablespoonfuls corn- 
starch, two lemons (juice of both, rind of one), one pint milk, 
two tablespoonfuls butter. Heat the milk to boiling and stir 
in the cornstarch wet with a few spoonfuls of cold water. 
Boil five minutes, stirring constantly. While hot, mix in the 
butter and set it away to cool. Beat the yolks light and add 
the sugar, beating very thoroughly before putting in the lemon 
juice and grated rind. Beat this to a stiff cream and add 
gradually to the cornstarch and milk when the latter is cold. 
Stir all smooth, put in a buttered dish and bake. Eat cold. 

Mrs. F. H. Smith. 

LEMON TAPIOCA PUDDING. 

Soak over night a cup of large tapioca in a pint of water. 
In the morning make a rich lemonade with three juicy lemons 
and a pint of water, sweetening to taste. Put lemonade with 
tapioca, and boil until clear; if too thick, add more water. 



PUDDINGS. 



131 



Peel the lemons very thin, cut the peel into straws, boil until 
tender, drain off the water and add to the tapioca when nearly 
done. To be eaten cold with cream. 

Mrs. W. H. Maurice. 
ORANGE PUDDING FANCATELLI. 

Put the strained juice of ten oranges and the rind of three 
rubbed on lumps of sugar, into a basin with six ounces of 
bruised ratafias, six ounces of sugar, one pint of cream, ten 
yolks of eggs and six whites whipped. Add a pinch of salt 
and a little grated nutmeg. Work these ingredients together 
for five minutes with a whisk, and then pour the mixture 
into a pie dish already furnished with a thin border of puff 
paste around the rim, reaching half way to the bottom. Shake 
some bruised ratafias over the surface and set the pudding 
in a baking tin and bake for about half an hour, till it is light 
brown color. 

Phylli9 Brown, England, 1879. 
ORANGE PUDDING. 

Take three ounces of stale cake crumbs (ratafias or stale 
sponge biscuits will do), rub them through a sieve and put 
with them two ounces of sugar, the grated rind of two oranges 
and the juice of three. Pour on half pint of milk, the yolks 
of three and the whisked white of one egg. Line a pie dish 
with a little good pastry, pour in the mixture and bake till set 
and a light brown. 

Phyllis Brown, England, 1879. 
ORANGE SAUCE FOR PUDDING. 

Soak thin orange rind in syrup till the latter is pleasantly 
flavored. Add orange juice and thicken with arrowroot. 

Phyllis Brown, England, 1879. 
ORANGE MARMALADE PUDDING. 

Three eggs beaten separately, their weight in flour, weight 
of one in sugar, two ounces of butter, half teaspoon soda, dis- 
solved in two teaspoons milk, two large tablespoons orange 
marmalade, cream, butter and sugar. Add marmalade, yolks 
of eggs, flour, whites and soda. Boil in a mold two hours, 
or bake in an Aladdin oven. 

j. f. w. 



132 



LANDMARKS CLUB COOK BOOK. 



PEACH PUDDIXG. 

One egg, half cup of milk, butter size of an egg, third cup 
of sugar, enough flour to make a stiff batter, heaping teaspoon 
baking powder. Butter a pudding dish, put in a layer of 
batter, then a layer of fruit, filling the dish, leaving a layer of 
butter on top. Steam one hour. 

Lemon sauce for above : One cup of sugar and third cup 
of butter, creamed, a heaping teaspoonful of cornstarch wet 
with a little water, two cups of boiling water poured over it. 
Cook till clear and pour over the creamed sugar. Add juice of 
a lemon and one egg beaten separately, the yolk, then the 
white. 

Mrs. Ferry, Sierra Madre. 

PEACH PUDDIXG. 

Slice up peaches in buttered pudding dish and sweeten ; then 
make batter of one cup sour cream, one egg, one teaspoon of 
soda, a little salt and flour enough for stiff batter. Pour over 
peaches and bake. Eat hot with cream. 

Mrs. H. Knickerbocker. 

PEPPER PUDDIXG. 

An excellent pudding to be eaten with hot leg of mutton 
is pepper pudding, "a Kentish dish." This is simply an or- 
dinary or a rolled suet pudding with the addition of pepper, 
a teaspoonful to half a pound of flour, to be well mixed with 
the flour and suet dry. Add more salt than usual. 

Mrs. William S. Cross. 
PHELAX PLUM PUDDIXG. 

Two cups sugar, six eggs, one pound beef suet, one pound 
raisins, one pound currants, quarter pound citron, lemon and 
orange peel mixed together, one tablespoonful allspice, cloves, 
ginger, three teaspoonfuls cinnamon, two nutmegs grated, tea- 
spoonful salt, one quart flour. Mix with rum or brandy, and 
boil from four to six hours. 

Mrs. Jerry Conroy. 

PIXEAPPLE PUDDIXG. 

One cup grated pineapple, one cup of water, juice of one 
lemon, whites of five eggs, a level teaspoonful cornstarch. 



PUDDINGS. 



133 



Take pineapple and water and put over slow fire. When 
boiling, mix cornstarch with a little water, stir in the mixture 
and boil slowly twenty minutes. Then add juice of one lemon, 
sugar to taste. Whip whites of eggs stiff, and then beat 
thoroughly into the hot mixture until white and foamy. Put 
in molds. Serve with whipped cream flavored with vanilla. 

Mrs. J. G. Chandler. 

PINEAPPLE PUDDING. 

Line a dish with rich pastry, peel and grate a large pine- 
apple. Weigh the pineapple after it is grated and allow an 
equal weight of sugar, and half the weight of butter. Mix 
the butter and sugar to a cream, beat in the yolks of five eggs, 
then add the grated pineapple and half pint of cream. Last 
of all, beat the five whites to a stiff froth, mix them lightly 
with the other ingredients. Pour the mixture into the pastry- 
lined dish. Bake in a moderate oven until the pastry is done. 
Serve hot. 

Mrs. Stephen M. White. 

PLUM PUDDING. 

One teacup suet chopped finely; add salt; one cup raisins, 
one cup currants, one cup sweet milk, one cup syrup, flour 
to make a stiff batter, one teaspoonful each of all kinds of 
spices, one wineglass brandy. Steam three hours. 

Mrs. Kemp. 

POTATO PUDDING. 

Rub eight boiled potatos, then add six yolks of eggs, thirty- 
five gramms granulated sugar, finely cut peel of half a lemon, 
thirty-five gramms of finely chopped almonds, foam of six 
whites of eggs. Put in a well greased pan and sprinkle with 
bread crumbs. Let it bake slowly until done. Sprinkle with 
powdered sugar. 

PPUNE SOUFFLE. 

Take one dozen large prunes, well stewed, peel and mash 
fine, whites of four eggs beaten stiff, add four tablespoonfuls 
of sugar, mix all together thoroughly. Put in a buttered pan 
and bake for about fifteen minutes. Serve hot with whipped 
cream. 

Mrs. Harriet S. Bishop. 



134 



LANDMARKS CLUB COOK BOOK. 



PRUNE SOUFFLE. 

Whites six eggs, scant small cup sugar, quarter teaspoon- 
ful cream of tartar mixed into the sugar, half dozen large 
prunes cooked in sweetened water until filled out. Beat whites 
very light, scatter in the sugar, continuing to whip, and then 
prunes chopped quite fine. Turn lightly into unbuttered pud- 
ding dish and bake about twenty minutes in very moderate 
oven. Serve hot with whipped or plain cream. Enough for 
four persons. 

Mrs. E. R Kellam. 

PRUNE SOUFFLE. 

Stew fifty large prunes ; let them simmer until the juice is 
cooked away. Let them cool, stone them and rub through a 
colander. Whip the whites of five eggs very stiff, add half 
a cup of sugar and mix with the prunes. Bake in a moderate 
oven fifteen minutes. 

Mrs. Von Schmidt. 

ROTHE GROETSE. 

Put to soak for two hours one cup of sago. Put to boil 
one quart of water, half pint of currant juice, and two cups 
of sugar. When boiling add sago. Stir constantly. If nec- 
essary, add sago to the consistency of ordinary pudding. Pour 
in molds and when cold serve with whipped cream. 

Mrs. Alfred J. Bayer. 

SCALLOPED APPLES. 

Six large sour apples, one pint stale bread crumbs, half 
cup sugar, grated rind of half a lemon, juice of one lemon, 
one tablespoon butter, half cup water; chop apples fine. In 
baking dish put layer of bread crumbs, layer of apples, last 
layer bread crumbs. Put bits of butter over the top, and over 
all pour the liquid .ingredients, mixed together. Bake one 
hour. 

Miss Ellis. 

SNOW PUDDING. 

Half box gelatine, one cup cold water, two cups boiling 
water, one cup granulated sugar, half cup powdered sugar, 
third cup wine, juice of two lemons, juice and grated 
rind of one orange, whites of three eggs. Soak the 



PUDDINGS. 



135 



gelatine in the cold water with orange peel for one 
hour. Then add boiling water and granulated sugar and stir 
until dissolved. Add lemon and orange juice and wine, and 
strain into a large bowl. When it begins to thicken at the 
edges, beat until it is a stiff sponge with the Dover egg-beater. 
Then beat the whites of eggs light with the powdered sugar, 
add to the jelly and pour into a melon mold. 

J. F. W. 

SPANISH PUDDING. 

Three pints of milk, two-thirds of a box of gelatine (dis- 
solved in milk while heating), one pinch of salt, six eggs 
(whites and yolks beaten separately), two cups of sugar. Add 
one of the cups of sugar to the beaten yolks, and add to the 
boiling milk ; then add the other cup of sugar to beaten whites 
and stir into the milk, stirring constantly. Pour into molds 
immediately and let stand over night. Serve with whipped 
cream. 

Mrs. A. Petsch. 

spiced rice (Spanish). 

Take a cup of rice which has been boiled and seasoned with 
a little butter, milk and salt. Sweeten well and beat in two 
eggs. Put in a little ginger and one-half teaspoonful each 
of ground clove and cinnamon. Make a custard of two cups 
of milk, sweeten and thicken with a little cornstarch. Mix 
together and bake in a buttered pan. 

Sauce: Take three tablespoonfuls of butter and a scant cup 
of pulverized sugar ; beat to a cream and stir in gradually one- 
third of a cup of good brandy. Grate in a little nutmeg and 
flavor slightly with vanilla. 

Carmen Vibiana Pray. 

SPONGE PUDDING. 

One pint milk, two tablespoons each butter and flour 
creamed. Six eggs, not quite a cupful of sugar. Heat in 
a double boiler and thicken with creamed flour and but- 
ter. Beat yolks of eggs and sugar together, add to the 
hot, thickened milk and let cook for about two minutes. 
Beat this mixture into the stiff whites of eggs, and turn the 
whole into a buttered pudding dish ; set the pudding dish in 



136 



LANDMARKS CLUB COOK BOOK. 



a pan of water and bake forty minutes in moderate oven. 
Should be eaten at once. 

Sauce : Two tablespoons each butter and sugar, two tea- 
spoons flour, creamed together. Into this pour one cup boiling 
water and add flavoring. 

Miss Rose Newmark, 

SOUR CREAM PUDDING. 

Yolks of four eggs, three tablespoonfuls sugar together 
first ; three tablespoonfuls sifted flour, a very large cup of 
f hick sour cream, juice of half a lemon, a tablespoonful of 
brandy, whites of eggs to snow, a tiny pinch of salt. Bake 
one-half hour before eating, in a buttered souffle pan. (It 
must be served from the dish it is baked in.) 

Sauce : Yolks of two eggs, a little sugar, sweet cream, va- 
nilla; whites to snow. 

Mrs. A. Haas. 

SUGAR FLAKE PUDDING. 

Six eggs, four tablespoons of granulated sugar. Beat whites 
of eggs very stiff, then add sugar, then yolks, beaten just 
enough to mix thoroughly. Put in a pudding dish, sprinkle 
little sugar on top and bake for half an hour with slow fire. 

Sauce : Small cup sugar, two tablespoons butter, one egg, 
one teaspoon flour or cornstarch, one teaspoon vanilla ; beat all 
well together, then add one cup boiling water and vanilla and 
little wine or brandy. 

Mrs. Will<\rd H Stimson. 

THANKSGIVING PLUM PUDDING. 

Three cups shredded wheat biscuit crumbs, one cup entire 
wheat flour, half cup butter, two cups chopped raisins, two 
cups chopped apples, half teaspoon salt, one teaspoon cin- 
namon and nutmeg (mixed), three-quarters cup molasses, 
three-quarters teaspoon soda, one pint sweet milk, one tea- 
spoon baking powder, three eggs. Rub butter to a cream, add 
biscuit crumbs, flour and baking powder. Now put in flavor- 
ings, salt and fruit and mix. Stir soda and molasses together 
and mix that in crumbs, etc. Beat up eggs, mix milk with 
them and stir them thoroughly into pudding. Pour into well 
buttered mold, cover closely and steam four hours. Take out 
and serve with hard sauce. 

Miss Kate E. Whitakeb. 



PUDDINGS. 



137 



VIRGINIA PUDDING. 

Five eggs, reserving whites of three for sauce, one pint of 
milk, one gill of cream or an ounce of butter, three table- 
spoonfuls of flour, a little salt. Bake one-half hour. 

Sauce: Beat the whites of the three eggs to a froth with 
one-half pound of sugar, flavor with wine or lemon. The 
sauce is to be poured over the pudding just before serving. 
Serve cold. 

Mrs. J. B. Duke. 

WALNUT PUDDING. 

Yolks of six eggs beaten fifteen minutes with two cups 
powdered sugar, three quarters cup of farina, one quarter 
cup bread crumbs, one cup chopped walnuts, lastly the whites 
of six eggs beaten stiff and folded in. Bake in two layers thirty 
minutes, in a moderate oven. Whip one pint of sweet cream, 
sweeten to taste, put between layers and on top. 

Mrs. J. G. Mossin. 



CHAPTER XIII. 
PASTRY. 

If pastry is to be served, have it of the best — light, flaky 
and tender. 

To pastry belongs, first, puff paste ; second, plain paste. 

Puff paste, which to many seems so difficult of preparation, 
is rarely attempted by any except professionals. As a matter 
of fact, one who has never handled a rolling pin is less likely 
to fail, under the guidance of a good teacher, than an old 
cook, who finds it difficult to overcome the bad habit of using 
too much force in rolling. It is necessary to work rapidly 
and with a light touch. A cold room is of great advantage. 

For making pastry, pastry flour and the best shortenings, 
thoroughly chilled, are essential. Its lightness depends on 
the amount of air enclosed and expansion of that air in bak- 
ing. The flakiness depends on the kind and amount of short- 
ening used. Lard makes more tender crust than butter, but 
lacks flavor which butter gives. Puff paste is usually short- 
ened with butter, though some chefs prefer beef suet. 

Butter should be washed if pastry is to be of the best, so as 
to remove salt and buttermilk, thus making it of a waxy con- 
sistency, easy to handle. 

Rules for washing butter. Scald and chill an earthen bowl. 
Heat palms of hands in hot water, and chill in cold water. By 
following these directions butter will not adhere to bowl nor 
hands. Wash butter in bowl by squeezing with hands until 
soft and waxy, placing bowl under a cold water faucet and 
allowing water to run. A small amount of butter may be 
washed by using a wooden spoon in place of the hands. 

PUFF PASTE. 

One pound butter, one pound pastry flour, cold water. Wash 
the butter, pat and fold until no water flies. Reserve two 
tablespoons of butter and shape remainder into a circular piece 
one-half inch thick, and put on floured board. Work two ta- 
blespoons of butter into flour with the tips of fingers of the 



PASTRY. 



139 



right hand. Moisten to a dough with cold water, turn on 
slightly floured board, and knead one minute. Cover with 
towel and let stand five minutes. 

Pat and roll one-fourth inch thick, keeping paste wider than 
long, and corners square. If this cannot be done with rolling 
pin, draw into shape with fingers. Place butter on middle of 
lower half of paste ; cover butter by folding upper half of 
paste over it. Press edges firmly to enclose as much air as 
possible. 

Fold right side of paste over enclosed butter, the left side 
under same. Turn paste half way round, cover, and let stand 
five minutes. Pat and roll one-fourth inch thick, having paste 
longer than wide, lifting often to prevent sticking, and dredg- 
ing board slightly with flour when necessary. Fold from ends 
towards center, making three layers ; cover, and let stand five 
minutes. Repeat twice, turning paste half way round each 
time before rolling. After fourth rolling, fold from ends to 
center, and double, making four layers. Put in cold place to 
chill. If outside temperature is not sufficiently cold, fold paste 
in a towel, put in a dripping-pan, and place between dripping- 
pans of crushed ice. If paste is to be kept for several days, 
wrap in a napkin, put in tin pail and cover tightly, and put 
in cold place. If in ice box, do not allow pail to come in direct 
contact with the ice. 

TO BAKE PUFF PASTE. 

Baking of puff paste requires as much care and judgment 
as making. After shaping, chill thoroughly before baking. 
Puff paste requires a hot oven, the greatest heat coming from 
the bottom, that the paste may properly rise. While rising 
it is often necessary to decrease the heat by lifting covers or 
opening the check to the stove. Turn frequently that it may 
rise evenly. When it has risen to its full height, slip a pan 
under the sheet on which the paste is baking, to prevent 
burning on the bottom. Puff paste should be baked on a tin 
sheet covered with a double thickness of brown paper; or a 
dripping-pan may be used, lined with brown paper. 

10 



140 



LANDMARKS CLUB COOK BOOK. 



BEST SHORT CRUST. 

Two cups of flour, half teaspoonful of baking powder, half 
teaspoonful of salt, one tablespoonful of sugar, one egg, three- 
quarters cup of butter (or butter and clarified fat), one tea- 
spoonful of lemon juice, enough ice cold water to form a stiff 
dough. Sift all the dry ingredients and rub in shortening. 
Beat up egg and water and add to the mixture until you get a 
stiff dough. Roll out on well floured board about one-sixth 
of an inch in thickness. 

Kate E. Whitaker. 

PLAIN PASTRY. 

The proportion commonly used is four cups flour to one 
and a half cups shortening (half butter, half lard), one level 
teaspoonful baking powder. About a coffeecupful of water 
will give the right consistency. This will make three pies. 

Two cups flour, scant half cup of shortening, pinch of salt, 
one-half teaspoonful baking powder, ice water to moisten. 
This amount will make one pie with two crusts. 

H. C. W. 

BERRY PIES. 

Line deep plates with paste, fill as full as possible with the 
fruit, dredge over a tablespoonful of flour and two of sugar. 
A little more flour and considerably more sugar for cherries 
or currants. Wet the edges of lower crust, press the top 
crust down very thoroughly. Bake about forty minutes. 

COCOANUT PIE. 

Two cups grated cocoanut, one cup sugar, one quart milk, 
six eggs, one pinch salt. Makes three pies, baked just like 
custard. 

Mrs. W. H. Workman. 

CREAM PIE. 

Three eggs (yolks), one pint of milk, one cup of sugar, 
two tablespoonfuls of cornstarch. Beat together sugar, yolks 
of eggs and cornstarch. After milk has come to a boil stir 
in the mixture. Add a pinch of salt and cook till thick. 
Take the whites of the three eggs, beat to a stiff froth with 
two tablespoonfuls of sugar. Bake the crust before putting 
in the mixture. Spread whites over top and brown. 

Miss Whitaker. 



PASTRY. 141 
CREAM PIE. 

Work one tablespoonful of butter to a cream with one cup 
of sugar, yolks of three eggs, two tablespoonfuls flour, three 
cups sweet milk. Flavor to taste. Cook this in a double boiler. 
Beat whites of eggs with three tablespoonfuls sugar and a 
few drops of vanilla. Put the mixture and the whites of the 
eggs in the crust which has been baked, and put in the oven 
for a few minutes. 

Mrs. Henry Barker. 

CURRANT PIE. 

One cup ripe currants, washed, one cup sugar, two yoiks 
of eggs, half cup water, two tablespoons flour. Bake with 
one crust. Make meringue of the whites of the eggs. This 
is delicious. 

j. f. w. 

CUSTARD PIE. 

Three eergs to a pint of milk, two tablespoons sugar, a little 
salt. Beat yolks and whites separately, add milk, then the 
sugar ; line a plate, fill and bake immediately. 

ENGLISH APPLE PIE WITH BOILED CUSTARD. 

. Twelve good cooking apples, half a cup of sugar; if apples 
are very sour, add more ; one tablespoon melted butter, half a 
teaspoon of lemon juice, a little grated nutmeg, half a cup of 
water, piecrust. 

Pare and slice the apples, fill a deep pie dish heaping full, 
put in sugar and the butter, to which the lemon juice has 
been added; grate the nutmeg over all. Make a good, rich 
piecrust of part butter and lard, line the edge of dish with 
crust, cover the apples over with it, brush over with egg, and 
cook from thirty to forty minutes in a moderate oven. Make 
a soft-boiled custard of three eggs to a quart of milk, add a 
teaspoonful of cornstarch and sugar to taste. Use any flavor- 
ing desired ; put in small cups or glasses, and pour over pie 
when serving at table — one cup for each person. Have pie 
either hot or cold; custard must be soft and cold. 

Mrs. Henry Worthington. 

GOLDEN PIE. 

Juice of one lemon, one cup sugar, one cup milk, one table- 
spoonful cornstarch, three eggs (beaten separately), a little 



142 



LANDMARKS CLUB COOK BOOK. 



salt. Bake with an under crust and spread the beaten whites 
over the top. When done, add a little sugar to whites to make 
crisp. Put in oven to brown. 

Mrs. W. H. Maurice. 

LEMON PIE. 

One-half pound butter, one pound of sugar, five eggs, two 
lemons, grated rind and juice. Use one crust only. Mixture 
makes two pies. 

Mrs. Barton. 

LEMON PIE. 

Grated rind and juice of one lemon, yolks of three eggs 
beaten light, one whole egg, one cup of water, one cup of 
sugar, one tablespoonful of cornstarch. Beat whites of the 
egrgs to a stiff froth and add three tablespoonfuls of powdered 
sugar for frosting and bake a minute or two. 

Charlotte E- Hahn. 

LEMON PIE. 

Juice and grated rind of one large lemon, one cup sugar, one 
cup water, one tablespoon cornstarch, yolks of three eggs. 
Cook this in a double boiler and put in the previously baked 
crust. Beat the whites ; add two tablespoonfuls sugar and six 
or eight drops of vanilla. Spread on the pie and put in the 
oven for a few minutes. 

Mrs. Kemp. 

LEMON PILLING POR PIE. 

Cream one cup sugar and one and a half tablespoons but- 
ter, four eggs separate ; add to creamed butter and sugar. Beat 
well. Juice of one lemon and rind in quarter cup of water. 
Lastly add whites beaten well to the above mixture. Bake 
one-half hour in slow oven after putting this mixture into 
the pie crust. 

Mrs. C. F. A. Last. 

LEMON PIE. 

Mix to a cream the yolks of four eggs, two-thirds of a cup 
of sugar, the grated rind and juice of one lemon. Set in pan 
of hot water and cook until thick. Beat whites of two eggs 
to a stiff froth and stir into the mixture. Fill into crust and 
set in very hot oven for a few minutes. 



PASTE Y. 



143 



Make meringue by beating whites of two eggs to a stiff 
froth, and add one tablespoonful of powdered sugar and a 
little lemon juice. Spread over top, put in oven and slightly 
brown. 

Mrs. Walter S. Newhall. 

LEMON PIE. 

Three lemons, grated rind and juice, three cups sugar and 
yolks of four eggs well beaten. Stir until very light, then 
add the beaten whites. Pour into the paste and bake in a 
moderate oven. The mixture will make two pies on small 
plates. 

Mrs. George H. Wadleigh. 

MINCE PIE. 

Two pounds beef heart, cooked tender, two pounds beef 
suet, two pounds stoned raisins, two pounds currants, four 
pounds apples, four pounds sugar, one quart Madeira wine, 
one quart brandy, the juice and rind of two oranges, one tea- 
spoonful each of ground mace, nutmeg, cloves, pepper and 
salt. Meat, suet, raisins and apples should be chopped fine 
and thoroughly mixed with spices and liquors. 

Delia Clemons. 

MINCE MEAT. 

One fresh tongue, weighing one and a half pounds, boiled, 
skinned, and when cold, chopped fine; two pounds of raisins, 
washed and stoned; three of currants, washed and dried; six 
large pippins, pared and chopped ; the grated rind of three 
lemons, and juice to the taste; two pounds of sugar; half an 
ounce of mace, half an ounce of cloves, half an ounce of cin- 
namon, three nutmegs grated in one pint of wine, one pint 
of brandy and three pounds of suet, citron sliced to the taste. 

Mrs. Eleanor T. Brown. 

MINCE MEAT. 

One bowl meat chopped very fine, one bowl suet chopped 
very fine, three bowls apples chopped very fine, one bowl 
sugar, one bowl raisins, one bowl currants, one bowl molasses, 
one bowl cider, six teaspoons cinnamon, two nutmegs, two 
teaspoons cloves, two teaspoons salt, two teaspoons allspice, 
eight tablespoons brandy. Cook slowly for one hour. 

Mrs. J. J. Fay, Jr. 



144 



LANDMARKS CLUB COOK BOOK. 



AIINCE MEAT. 

Two pounds lean beef, one pound suet, ten pounds apples 
(Rhode Island Greenings preferred), one and a half pints 
brandy, one quart sherry, one cup vinegar, one quart boiled 
cider, one quart vinegar from pickled fruit, grated rind and 
juice of three lemons, grated rind and juice of three oranges, 
one pound sliced citron, two and a half pounds brown sugar 
or fruit syrup, two pounds raisins, three pounds currants, one 
tablespoonful fine salt, three tablespoonfuls cinnamon, two 
tablespoonfuls cloves, two tablespoonfuls allspice, one table- 
spoonful nutmeg, one small tablespoonful mace, half teaspoon 
ginger, half teaspoon white pepper. Save water meat was 
cooked in to wet the mixture with. This will make twenty- 
one pints. 

Mrs. Kemp. 

MINCE MEAT. 

Four pounds of lean cold boiled beef, one pound of suet 
chopped fine and mixed. Add twelve pounds good cooking 
apples, also chopped ; one-half pound citron sliced, two pounds 
currants, three pounds stoned raisins, five pounds brown sugar, 
three teaspoonfuls of ground cloves, ten of ground cinnamon, 
five of ground mace, one teaspoonful of pepper, six table- 
spoonfuls of salt. Mix thoroughly, and add the juice and 
grated rind of three lemons, one quart each of boiled cider, 
molasses and brandy. 

Mrs. A. I,. Lankershim. 

MINCE MEAT. 

Two pounds lean meat, one pound suet, eight good sized 
apples, two pounds raisins stoned, one pound Sultana raisins, 
one and a half pounds brown sugar, grated rind and juice of 
'two oranges, same of lemon, half pound citron, one pint 
sherry, one pint brandy, one tablespoon salt, one tablespoon 
cinnamon, two teaspoons mace, one teaspoon cloves, two nut- 
megs. Boil the meat, and after chopping fine, add the suet and 
apple, also chopped fine. Dissolve the sugar in the wine and 
dried currants, one ounce mixed and ground spices, one-half 
brandy, add the rind and juice of oranges and lemons and the 
«pices. Pour this liquid over the meat. 

Mrs. Von Schmidt. 



PASTRY. 



145 



LEMON MINCE MEAT. 

Boil four ripe, thin skinned lemons in one quart of water 
until reduced to one pint, then squeeze and strain the lemons 
into two pounds of powdered sugar, mince the rind and pulp 
of the lemons, taking- care to remove all seeds ; stone and chop 
one pound of raisins, and mince fine two pounds of suet ; 
mix with the lemons, adding two pounds well washed and 
dried currants, one ounce mixed and ground spices, one-half 
pint of brandy, same of port wine and the water in which the 
lemons were boiled. The mince meat should be kept in a jar 
tightly covered until wanted. 

Mrs. J. G. Mossin. 

SQUASH PIE. 

One pint squash, one quart milk, one cup sugar, three eggs, 
one tablespoonful butter, a little salt, a teaspoon of lemon ex- 
tract Strain the squash through a sieve, boil the milk with 
the salt and butter in it; mix the squash, sugar, and flavor, 
and pour on. gradually the boiling milk, adding last the eggs 
well beaten, yolks and whites together. Have the pastry ready 
in the tins, and bake immediately in a quick oven. 

TUTTI ERUTTI PIE. 

Line a deep dish with short pastry crust ; then add pared 
and halved peaches, pears, plums, sliced bananas and pitted 
grapes, with a layer of sugar between the fruit and one table- 
spoon of butter cut into bits. Bake until the fruit is tender. 
When cool, cover with a meringue, and brown delicately in 
a moderate oven. 

Charlotte E. Hahn. 

RAISIN PIE. 

One cup stoned raisins, chopped fine, one egg, one cup 
sugar, one small lemon, juice and grated rind. Mix and al- 
low to stand an hour or more. Bake with two crusts. 

Mrs. George H. Wadleigh. 

RHUBARB PIE. 

Line two pie-plates with rich pastry. Filling : Boil one 
quart of rhubarb with one and one-half cups of water, and 
two and one-half cups of sugar for fifteen minutes. Remove 
from the fire and add the well beaten yolks of four eggs; 



146 



LANDMARKS CLUB COOK BOOK. 



mix well together, then pour into the pie-plates and bake in 
a moderate oven. Beat the whites of the eggs to a stiff froth, 
adding two tablespoonfuls of sugar; apply to the top of each 
pie and bake until slightly brown. 

RHUBARB PIE. 

Chop very fine two cupfuls of rhubarb, pour over it suffi- 
cient boiling water to cover. Let it stand two minutes, drain 
and add the well beaten yolk of one egg, one tablespoonful of 
flour, and one cup of sugar. Mix well and bake with only 
a lower crust. Make a meringue of the white of the egg. 
pour over it and brown. 

BANBURY TARTS. 

Two pounds stoned raisins, chopped fine. Add the grated 
rind and juice of four lemons, six eggs beaten until thick, and 
four cups sugar. Cut puff paste in rounds the size of a saucer, 
or in squares, if preferred. Put filling in center and fold 
edges together carefully. The mixture may be baked as a pie 
with two crusts, or with one. 

H. C. W. 

CHEESE TARTS. 

Line some patty-pans with good pastry rolled very thin; 
grate two ounces of cheese and mix with it one ounce of 
warmed butter ; add salt and cayenne and the yolks of two 
eggs whisked till firm, and the beaten white of one egg, which 
must be put in the last thing. Half fill the pastry cases with 
the mixture and bake in a moderate oven till the cheese mix- 
ture is set and the pastry slightly colored. Sprinkle grated 
cheese and chopped parsley on each before serving. 

LEMON TARTS. 

One lemon, juice squeezed and rind grated, three eggs, one 
teacup sugar, two tablespoons melted butter; mix well and 
bake in small tins with puff paste. 

MACAROON TARTS. 

Quarter pound of almond paste, half cup of sugar, whites 
of two eggs, three or four tablespoonfuls of water ; grate al- 
mond paste, add sugar, whites of eggs and water. Put into 



PASTRY. 



147 



shells of best short crust small teaspoonful of raspberry jam; 
then spread over it one teaspoonful of paste (cover the jam). 
Dust powdered sugar over and bake in a moderate oven for 
a quarter of an hour. 

Kate E. Whitaker. 

SAND TARTS. 

Two cups of sugar, one cup of butter, three cups of flour, 
two eggs, leaving out the white of one. Roll out thin and cut 
in squares. Spread the white of egg on top, sprinkle with 
sugar and cinnamon and oress a bleached almond or raisin in 
center. 

Mrs. C. C. Carpenter. 



CHAPTER XIV. 
DESSERTS. 

FROZEN DESSERTS. 

SUGGESTIONS FOR FREEZING. 

Pour the mixture that is to be frozen into the tin can, put 
the, beater in this, and cover. Place in the tub, being careful 
to have the point on the bottom fit into the socket in the tub. 
Place on the cross-piece, and turn the crank to see if every- 
thing is in place. 

Next comes the packing. Ice should be broken in large 
pieces, put in a canvas bag and pounded fine. Put a thick layer 
in the tub ; then a thin layer of salt. Continue until the tub 
is full, and pack down solid with a paddle or a piece of wood. 
Turn a few times and add more ice as the mass settles. Re- 
member that if the freezer is packed solid at first, no more 
ice or salt is needed. The water should not be let off, as it is 
one of the strongest elements in the freezing. 

Turn the crank for twenty minutes — not fast at first, but 
very rapidly the last ten minutes. Turn back the cross-piece, 
wipe the salt and ice from cover, and remove cover without 
displacing the can itself. Work a large spoon up and down 
in the mixture until it is light and the space left by taking out 
the beater is filled. Cover the can, cork the hole from which 
the beater was taken, and set the tub in a cool place for an 
hour or more. 

Miss Parloa. 

Any mixture to be frozen should be thoroughly chilled be- 
fore it is turned into the can of the freezer, lest a second sup- 
ply of ice be needed. 

A mixture too sweet will not freeze readily ; a mixture that 
is lacking in sweetness freezes quickly, but will be coarse and 
granular in texture. 

The proportion of salt to ice affects the time required in 
freezing, and, incidentally, the smoothness of the product. 
With a freezer operated by a crank, use three measures of ice 



DKSS3RTS. 



149 



to one of salt, when cream, ices and sherbert are to be frozen. 

Uncooked cream expands more in freezing than does 
cooked cream. It gives an ice of light, fluffy texture. Cooked 
cream loses in quality, but gives a firm, close grained ice. Al- 
ways scald cream in a double boiler; and it is sufficiently 
scalded when the water in the outside kettle boils. 

Ices are much better when the sugar is added in the form 
of syrup. A cup of syrup is equivalent to one cup of sugar. 

Boston Cooking- School Magazine. 

Philadelphia ice creams are made of cream sweetened, fla- 
vored and stirred while freezing. 

French ice creams are custards of different degrees of rich- 
ness, stirred while freezing. 

Parfaits and mousses are whipped cream, with or without 
eggs or fruit juices ; frozen without stirring. 

Water ices are fruit juices, sweetened with sugar syrup, 
stirred while freezing. 

Punches and sherbets are water ices with liquors mixed with 
them either before or after freezing. 

SYRUPS. 

To prepare syrups without a gauge, the following method 
may be employed : Put into a saucepan three and one-half 
cupfuls of sugar and two and one-half of water. Stir it over 
the fire until the sugar is dissolved. After it is boiled five min- 
utes from the time it is actually boiling, it will register 28 0 ; 
every five minutes' additional boiling will thicken it one de- 
gree. At the end of 15 minutes it is 30 0 ; at the end of 25 min- 
utes it is 32 0 ; at the end of 35 minutes i#is 34 0 . 

For parfaits, syrup should register 20 0 ; for water ices it 
should register 32 °, and for frozen fruits the same. 

The Century Cook Book. 

ICE) CREAM. 

One quart pastry cream whipped, one quart coffee cream. 
Sweeten to taste ; it is preferable to make a syrup of the sugar. 
Flavor with real vanilla extract. This may be used plain or 
as a foundation for many fruit ice creams by adding fruit or 
berries that have been pressed through a colander and sweet- 



150 



LANDMARKS CLUB COOK BOOK. 



ened. A delicious tutti-frutti is made by using the above and 
adding when almost frozen, glace cherries, limes and pine- 
apple, nuts, etc., cut into bits. 

Carrie T. Waddilove. 

ICE CREAM. 

Make a foundation of one quart of milk, eight eggs, half 
a vanilla bean, one and a quarter cups sugar ; cook until thick 
as cream ; cool, half freeze, then add one quart whipped cream. 

Mrs. Jerry Conroy. 

CARAMEL ICE CREAM. 

One pint milk, two eggs, one small tablespoon flavor, one 
cup granulated sugar. Make like a custard. Keep this hot 
while making caramel. For this take one cup sugar and dis- 
solve on stove till it gets liquid, then stir quickly into custard 
while hot. If lumpy, strain. Add this to one quart cream, 
flavor with vanilla and freeze. 

Evelyn R. Lutz 

FROZEN PUDDING. 

One generous pint of milk, two cups granulated sugar, half 
cup flour, two eggs, two tablespoons gelatine, one quart of 
cream, half pound candied cherries, four tablespoons sherry 
wine. Let milk come to a boil; beat eggs, flour and one cup 
sugar together ; stir into milk ; cook twenty minutes ; add gela- 
tine which has been soaked in cold water. Set away to cool. 
When cold, add wine, sugar and cream; freeze ten minutes, 
then add fruit and finish freezing. 

Miss H. Knickerbocker. 

LEMON FRAPPE. 

Take two quarts of milk and let stand in ice cream freezer 
until as cold as it can get without freezing. Take juice of 
about eight medium sized lemons, one cup of sugar, and let it 
stand two hours. Taste and see if sweetened to your liking, 
allowing for milk. Then mix juice and milk and churn until 
frozen. 

Frances Widney Workman. 
PEACH ICE CREAM. 

A can of peaches run through a colander, or a quart of 
peaches mashed fine and sweetened to taste. Add quart of 
cream and freeze. 

Mrs. Jerry Conroy. 



DESSERTS. 



151 



prune: ice cream. 

Stew one pint of prunes with two slices of lemon and one 
stick of cinnamon ; sweeten to taste ; mash through a sieve ; 
mix with one quart of thick cream and freeze. 

Mrs. Ozro W. Childs. 

TAPIOCA ICE CREAM. 

Two tablespoons ground tapioca stirred into one and a half 
pints boiling water. Let it boil. A piece of butter size of 
walnut ; sugar enough to make quite sweet. When part cool, 
stir into the mixture two well beaten eggs ; any kind of fla- 
voring preferred. Just before putting into freezer, add one 
pint good cream. 

Mrs. H. M. Lutz. 

VANILLA CREAM. 

Put a quart of milk in a pot ; add the yolks of three eggs, 
well beaten, six tablespoons of sugar (more if desired), and 
allow to cook until slightly thickened. When cool, add the 
whites of the eggs, beaten stiff. Beat briskly for two minutes, 
then strain and set in a cool place. When cold, add a pint of 
cream, whipped and sweetened. Freeze immediately. 

Mrs. A. P. Kerckhoff, Covina. 
CAFE MOUSSE. 

Two soupspoonfuls of ground coffee. Over this pour one 
large cup boiling water ; let stand on stove five minutes, and 
then strain over the well beaten yolks of four eggs, and one 
large cup of granulated sugar. When this is cold, add one 
pint of cream, whipped. Pour in mold and pack in dishpan 
with equal parts of ice and salt, same as ice cream. Flavor 
with one teaspoon vanilla. Let stand in ice five hours. This 
makes enough for ten people. 

Mrs. Robertson. 

MOUSSE OF CHESTNUT. . 

With one-half pound of chestnut puree mix about six ounces 
of sugar flavored with vanilla ; beat it well with a spoon until 
it is quite smooth, and then add three wineglassfuls of sweet- 
ened whipped cream. Pour the preparation into a dome-shaped 
mold previously buried in salted ice; cover the mold, solder 



152 



LANDMARKS CLUB COOK BOOK. 



its joints with flour and water paste, and keep it in the ice 
for an hour. "When ready to serve, dip the mold in hot water, 
wipe, and turn the mousse out on a folded napkin. 

Mrs. M. J. Coxxell. 

STRAWBERRY MOUSSE. 

Pour one large tablespoon of cold water over one even table- 
spoon of gelatine and let it stand two hours. Mash one pint 
of strawberries, cover with half pint of sugar and set away 
two hours. Then pour two tablespoons of boiling water over 
gelatine and stir till dissolved. Rub sweetened fruit through 
colander or strainer, add gelatine, and setting the bowl in a pan 
of ice water, stir till it begins to thicken, then stir in one pint 
of cream that has been whipped till it is very stiff. When 
thoroughly mixed pour into freezer and pack in ice for six 
hours. Take dasher out of freezer, as it must hot be turned. 

Miss H. Knickerbocker. 

FRUIT MOUSSE. 

Whip a pint of cream and drain carefully. Mix with it a 
cupful any fruit pulp, also carefully drained and mixed with 
enough powdered sugar to give the same consistency as the 
whipped cream. A little vanilla if desired. Mold, seal care- 
fully and pack in ice and salt for three hours. 

CHOCOLATE P AREA IT. 

Put a quarter of a pound of chocolate into a saucepan with 
a little water, and stir until dissolved. Prepare a custard with 
a pint of milk, ten eggs and sugar to taste. Mix the choco- 
late with this, and pass the whole through a silk sieve, then 
place the mixture over ice. and work in a small quantity of 
cream and syrup. When smooth, pack it in ice for two hours. 

Mrs. M. J Cosxell . 

MAPLE PAREAIT A EREXCH DESSERT. 

Heat one cupful maple syrup in a double boiler, then add 
the yolks of four eggs, well beaten, and stir until thick. When 
cold, add one quart of whipped cream and set in the freezer. 
Pack with ice and salt, and let it stand three or four hours. 
Do not turn the freezer. 

Mrs. L. A. Grant. 



DESSERTS. 



153 



MAPLE PAREAIT. 

Beat the yolks of six eggs until light : add three and a quarter 
cupfuls of maple syrup. Place the mixture on the stove and 
stir constantly until the eggs have thickened enough to make 
a thick coating on a spoon. Turn it into a bowl and beat 
until it is cold. It will then be very light. When thoroughly 
cold add one pint of cream whipped to a stiff froth. Stir 
lightly together. Turn the mixture into a mold holding three 
pints, and keep in ice for four hours. 

Mrs. Bonsall. 

AMERICAN SHERBET. 

Secure some tin molds to imitate high-shaped wineglasses ; 
fill them with cold, pure water ; close them securely, and pack 
them in pounded ice. In the meantime mix in equal quanti- 
ties some fruit syrup, wine and orange or lemon juice. Al- 
most any kind of fruit syrup may be used. Pour the mixture 
into a freezing pot, and work it well until frozen. The sher- 
bet must not be frozen too firmly, yet it must be consistent 
enough to be piled up in pyramids in the ice glasses. When 
the water has frozen enough to take the form of the molds, 
turn it out carefully, drain out any liquid that has not frozen, 
and fill up the ice glasses with the frozen syrup, piling it up 
high. Stand the glasses on a fancy dish ana pass them around. 
If desired, the water may be colored before being frozen in 
the molds, and a different color may be used in almost every 
mold. This will have a very pretty effect when served. 

Mrs. M. J. Con nell. 

GINGER SHERBET. 

One quart of water, one pint of sugar, juice of two lemons, 
whites of two eggs, four good sized pieces of peeled ginger, 
two tablespoonfuls of whisky. Make a syrup of the water and 
sugar. When it cools, add the lemon juice, the ginger cut 
very fine, and the whisky ; put into the freezer. When partly 
frozen, add the beaten whites of the eggs and finish freezing. 

Mrs. Frank W. King. 

LEMON SHERBET. 

Boil one quart of milk, with one pound of sugar. When 
cool, put in the freezer arid half freeze. Have ready the juice 



154 



LANDMARKS CLUB COOK BOOK. 



of five lemons and whites of three eggs beaten to a froth. Add 
a little sugar to the lemon juice. Add this mixture to the 
half frozen milk, and freeze solid. 

Mrs. George B. Senter. 

PINEAPPLE SHERBET. 

One can grated pineapple, three pints water, one quart su- 
gar, one glass lemon juice, whites of two eggs well beaten. 
Boil pineapple, sugar and water for twenty minutes. When 
cold, add lemon juice and whites of eggs, and freeze. 

J. F. W., Santa Barbara. 

APPLE IN JELLY. 

Halve the apples, taking pains in coring not to break ; cook 
quickly in boiling water, sugar, a few drops of lemon juice and 
peel. When cooked, remove carefully to a dish, filling the hol- 
lows with either currant or raspberry jelly. Cook the liquor 
with wine and sugar until it forms a jelly; pour over apples. 
Serve cold. 

Mrs. Mary J. Schallert. 

BANANA CREAM. 

Five ripe bananas ; remove skin and pound with five ounces 
white sugar. Whip half pint cream to stiff froth; add the 
mashed fruit and half glass brandy, juice of half lemon. Mix 
well and add one ounce of gelatine that has been dissolved. 
Beat gently for a few minutes, put in mold, set on ice. Serve 
with whipped cream. A little chopped pineapple improves it. 

Mrs. E. Wolters. 

BANANA FLOAT. 

One box of gelatine dissolved in a teacupful of cold water. 
Boil three pints of milk with two-thirds cupful of sugar. Take 
enough hot milk to thoroughly dissolve the gelatine, then boil 
all together ten minutes. When cool, not stiff, break six ba- 
nanas with a fork ; stir in and then put on ice. Serve with 
cream which has been flavored to taste. 

Miss Maurice. 

BURNT ALMOND CHARLOTTE. 

Dip the ends of almond wafers in caramel, then in chopped 
nuts. Dry and fasten one to another with caramel. Dissolve 
caramel in cupful of hot water, add one-third of a package 



DESSERTS. 155 

of gelatine, half a cup of sugar and three-quarters of cup of 
crushed almonds. Cool. Fold in the whip from three cups 
of cream and turn into a mold. 

Mrs. Hugh W. Vail. 

COFFEE CREAM. 

Yolks of three eggs, well beaten, with three tablespoons of 
fine sugar ; one tablespoon cornstarch. Add little by little one 
pint of weak coffee. Put on stove and let come to a boil, be- 
ing careful to stir constantly. Let cool in small glasses and 
serve with whipped cream which has been slightly sweetened. 

Carrie T. Waddiloye. 

DUCHESS CREAM. 

Three-fourths cup tapioca ; soak over night in cold water, 
then drain off and cover with boiling water ; then add two cups 
sugar, juice of two lemons, one can grated pineapple, and just 
before taking off the stove add the whites of two eggs well 
beaten. Serve cold with pure sweet cream. 

Elisabeth Kerckhoff. 

GOTTER SPEISA. 

Cook apples with sugar and white wine until you have a 
nice apple sauce. Place in dish macaroons or remnants of 
cake, spreading them with the apple sauce. Then make a corn- 
starch custard with two or three yolks of eggs. Whip the 
whites light ; color with fruit coloring or syrup ; pour custard 
over apples when cool. Lastly, pile the pink floats of egg that 
have been sweetened. 

Mrs. Mary J. Schallert. 

HAMBURG SPOXGE. 

Heat the juice of one lemon and quarter cup sugar. Add 
the beaten yolks of four eggs and quarter cup sugar. Cook 
over hot water until thick. Add quarter package gelatine 
softened in cold water. Reheat and fold in the beaten whites 
of four eggs. Pour into a border mold. When cold, fill the 
center with whipped cream. Garnish with candied or fresh 
cherries. 

Mrs. C. F, A. Last. 

11 



156 



LANDMARKS CLUB COOK BOOK. 



LEMON CREAM SPONGE. 

Four eggs, one cup sugar, two lemons, quarter box of gela- 
tine soaked in a teacup of cold water for an hour. Beat the 
yolks with four tablespoons of sugar, add the juice and grated 
rind of the lemons, two tablespoons of hot water, the balance 
of the sugar and place in a double boiler until it is like soft 
custard, adding the gelatine just before removing from the 
fire. When it is cold and begins to set, add the whites of the 
eggs beaten stiff, and whip all together until smooth. Wet a 
mold in cold water and pour in the mixture. Serve with cream 
or a soft custard. This is nice molded with wine jelly. 

Mrs. W. H. Burxham, Orange. 
LEMON JELLY. 

Six eggs, two cups sugar, three lemons. Beat eggs until 
light ; add sugar, juice and grated rind of lemons. Boil until 
thick in a double boiler. Serve with meat. 

Mrs. George Sin sabavgh. 

MARSH MALLOW DESSERT. 

The whites of five eggs, two-thirds cup sugar, one-third 
box gelatine, one-half cup cold water, one-third teaspoonful 
vanilla. Soak gelatine in cold water for ten minutes. Dis- 
solve over boiling water. Beat eggs until stiff, add sugar grad- 
ually, then beat in the dissolved gelatine. Flavor with va- 
nilla and cool in shallow pans. When ready to serve, cut into 
cubes and serve with plain or whipped cream. 

Mrs. Frederick Gay. 

MINT JELLY. 

Boil twelve sprigs mint in one pint water five minutes ; 
strain. Soak one box gelatine in one pint cold water till soft. 
Add the one pint mint water juice, four lemons, one and a half 
cups sugar. Stir till gelatine is dissolved, then add one more 
pint hot water, enough green vegetable coloring — "chlorofol" 
— to tint green "to taste." Set on ice till hard. Garnish with 
egg whites cut in eighths, and sprays of mint. 

Mrs. Thomas L. Foster. 



DESSERTS 



157 



ORANGE CREAM. 

The juice of six oranges, quarter pound of sugar, one pint 
of boiling water and six eggs. Beat the yolks, add sugar, or- 
ange juice and water. Stir over boiling water until it thick- 
ens. When cool, put into glasses, and on each one put the 
beaten whites, sweetened and flavored with a little grated 
rind. 

Mrs. Fred Walton. 

ORANGE ELOAT. 

Take two good sized oranges, remove the rind and slice 
thin in a glass dish, covering each layer thickly with sugar; 
then set in a cool place over night. In the morning take a 
quart of water and squeeze in the juice of two large lemons ; 
strain ; add a cup of sugar, then let it come to a boil, and stir 
in slowly four tablespoonfuls of cornstarch, previously moist- 
ened with water. Let it boil until clear like starch, then pour 
it over the oranges and set away to cool. Before serving for 
dinner, take the whites of two eggs and beat to a stiff froth 
and sweeten with pulverized sugar and spread it over the top 
and place here and there a thin slice of red jelly. It must be 
served with table cream for sauce. 

Dr. Harriet Welch, San Francisco. 
ORANGES WITH TRANSPARENT JELLY. 

Half a dozen oranges ; make a hole at the top with a circular 
tin cutter about half an inch in diameter. Remove all the pulp 
and loose pith with a small spoon. Soak the oranges in cold 
water for one hour ; rinse in cold water and drain on a cloth. 
Put them in a deep pan and surround with ice. Fill three 
with bright, pink jelly, and the rest with white. When the 
jelly is firm, wipe the oranges and cut into quarters. Serve 
them on a glass stand. 

Mrs. Stephen M. White. 

PEACH CREAM. 

Mash one quart of ripe peaches ; add half pint of sugar. Beat 
together and set on ice. Dissolve one box of gelatine in cold 
water ; whip one quart of cream ; grate one nutmeg. Mix gela- 
tine and cream with the peaches, stir thoroughly, pour in a 
mold and pack in ice for one hour. 

Mrs. C M. Sanders. 



158 



LANDMARKS CLUB COOK BOOK. 



PRUNE CHARLOTTE. 

Let one and a half dozen large California prunes stand in 
cold water for five minutes. Then stew for one hour. Let 
them cool, then stone and chop fine. Whip a pint of cream 
stiff. Then whip the prunes into this. Line a dish with sponge 
cake and fill the center with the prune cream. Set in ice box 
till ready to serve. 

Miss Abbie McCrary, Sacramento. 
PRUNE WHIP. 

One-half pound prunes cooked very tender and sweetened; 
put through colander. Take whites of six eggs, beat very stiff ; 
then beat in prunes gradually. Whip all together about five 
minutes ; put in a mold and set in a cold place. This will keep 
several days, and is much nicer than the baked pudding. Serve 
with whipped cream unsweetened. 

Miss H. Knickerbocker. 

RASPBERRY SPONGE. 

Two boxes raspberries, two cups of sugar, juice of one 
lemon, one tablespoonful Knox's gelatine, whites of three eggs. 
Wash and mash the berries, and put through a sieve ; add the 
sugar and lemon juice. Soak the gelatine in a cup of water, 
and when dissolved pour into the mashed berries, and let it 
stand until it is as thick as jelly; then add the beaten whites 
and beat all together. Pour in a mold and place on ice. 

Mrs. Marion W. Stewart. 

ROSE CUSTARD. 

Milk two cups, eggs three cups, sugar half cud, raspbery 
juice half pint. Heat the milk to boiling. Beat the eggs; 
pour the hot milk gradually upon them, stirring all the time. 
Add sugar and salt. When cool, stir in juice. Pour in but- 
tered mold, set it in a pan of boiling water and cook until well 
set. When cold, serve with cream. 

Mrs. Fred Walton. 

RUSSIAN CREAM. 

One quart sweet milk, half box gelatine, three eggs, one cup 
sugar, vanilla to taste. Dissolve gelatine in a very little tepid 
water. Beat yolks of eggs and sugar together. Bring milk 



DESSERTS. 



159 



to a boiling point, then add gelatine, eggs and sugar, and let 
it come to a boil once more. Then remove from the fire and 
add the beaten whites of the eggs. 

Mrs. Gluyas. 

SPANISH CREAM. 

One pint of milk, half box of gelatine (Cox). Put to soak 
a few moments, then put on the stove and let come to a boil. 
Stir in four tablespoons of sugar that have been mixed with 
the yolks of three eggs. Remove from the fire and stir in the 
whites of the three eggs well beaten. Pour into a mold and 
set until the next day. Serve with whipped cream and sugan 

Mrs. John H. Norton. 

STRAWBERRY CREAM. 

Cover half a box of gelatine with half a cup of cold water. 
Soak half an hour. Mash a quart of strawberries and press 
through a sieve ; add a cup of sugar and stir until dissolved. 
Stand the gelatine over boiling water. When melted, stir into 
the strawberry juice, mix well and put on the ice until it thick- 
ens. Then add a pint of whipped cream, beat well, pour into 
a mold and set on the ice. 

Kate S. Vosburg. 

SWISS CREAM. 

One quart of sweet cream, the whites of seven eggs beaten 
to a stiff froth. Set the cream on stove. When it begins to 
boil, add the beaten eggs. Cook five minutes, stirring con- 
stantly. Flavor with vanilla. Pour into dish lined with lady 
fingers. Serve cold. 

Cora T. Caswell. 

TAPIOCA CREAM CUSTARD. 

Soak three heaping tablespoonfuls of tapioca in a teacupful 
of water over night. Place over the fire a quart of milk ; let 
it come to a boil ; then stir in the tapioca. A good pinch of 
salt ; stir until it thickens ; then add a cupful of sugar, and the 
beaten yolks of three eggs. Stir it quickly and pour it into 
a dish, and stir gently into the mixture the whites beaten stiff ; 
then flavor and set it in an ice chest. 

Mrs. E. B. Millar. 



160 



LANDMARKS CLUbJcOOkJbOOK. 



TRIPLE. 

One layer of macaroons, one of lady fingers. Sprinkle crys- 
tallized cherries and pineapple over this. Moisten with sherry 
wine ; then pour whipped cream over the whole. Serve in 
individual dishes or in a large glass bowl by putting in alter- 
nate layers, 

Mrs. L. A. Grant. 

TRIFLE. 

Line a glass dish with slices of sponge cake, dipped in 
sherry. Cover with raspberry jam. Pour in cold boiled cus- 
tard, and cover with a meringue, flavored with lemon juice. 

j. f. w. 

VELVET CREAM. 

One coffeecupful of wine, two-thirds of a cup of gelatine 
dissolved in one pint of water, one coffeecupful of sugar. Set 
the mixture over the fire and let come to a boil, then strain 
through a flannel bag. When nearly cold, add one pint of 
good, rich cream. Beat all well together and put into a mold. 

Mrs. Stephen M. White. 
CHOCOLATE MACARONI. 

Three tablespoonfuls ground chocolate, three ounces mac- 
aroni, one glass of milk, three tablespoonfuls sugar, four eggs, 
a pinch of salt, one teaspoonful vanilla, juice of half a lemon. 
Dissolve the chocolate in a little hot water. Boil the maca- 
roni in the milk until very soft. Beat the eggs light, and add 
to the sugar, salt and flavoring. Mix well, add chocolate and 
macaroni. Bake in a buttered mold. Serve very cold with 
whipped cream. 

Miss Anna Gerichten, San Francisco. 
CHOCOLATE POTATOS. 

Mix half a pound of icing sugar, quarter pound of ground al- 
monds and a few drops of flavoring, and the whites of two eggs, 
into a stiff paste. Then make into small balls. Have your hands 
well dusted with the icing sugar, or the mixture will stick. 
Roll them in fine grated chocolate and make "eyes" in them 
with a fork or a pair of scissors. Have ready a fryingpan 
with plenty of boiling butter (clarified), and put in the "pota- 
tos." Be careful that they are not too close to one another. 
Drain and serve with finely chopped pistachios sprinkled over 
them. 

Mrs. William S. Cross. 



CHAPTER XV. 



PUDDING SAUCES. 

APRICOT SAUCE:. 

One cupful apricot pulp, one cupful sugar. Boil five or ten 
minutes, thicken with arrowroot and strain. For fruit pud- 
dings. 

H. C. W. 

BISCEIOEE SAUCE. 

Put in a saucepan one cupful of white wine, one cupful of 
hot water, and sugar to taste ; add the zest of one-half of an 
orange and one-half a lemon. Let it come to the boiling point, 
and remove from the fire. Take out the orange and lemon 
peel, add one-half cupful of seedless raisins, one tablespoonful 
of shredded almonds, a tablespoonful of finely shredded can- 
died orange and lemon peel ; cover and let stand a half hour. 
When ready to serve, let it again come to the boiling point. 
Serve with cabinet puddings. 

The Century Cook Book. 

CREAM SAUCE. 

A cup of sweet cream, beaten. Stir in two cups pulverized 
sugar and a gill of brandy. Warm in a double boiler until it 
is creamy. Then grate in a little nutmeg. 

Mrs. George Sinsabaugh. 

CREAM SAUCE. 

One-half cup of butter, one cup powdered sugar, one-quarter 
cup cream or milk, one teaspoonful vanilla or lemon. Beat 
butter to a cream, add sugar gradually, beating constantly. 
When light and creamy, add cream, little at a time. When 
all is beaten smooth, place bowl in basin of hot water and stir 
till sauce is smooth and creamy — no longer. It will take only 
a few moments. This is a delicious sauce, and if well beaten 
and not kept in the not water long enough to melt sugar, it 
will be white and foamy all through. 



162 



LANDMARKS CLUB COOK BOOK. 



delicate; PUDDING sauce. 

One cup of boiling milk ; beat one egg and three tablespoou- 
fuls of powdered sugar together to a froth. Pour on the 
boiling milk and stir. Flavor with lemon. 

h. c. w. 

FRUIT SAUCES. 

Canned fruits, preserves or jams, make good sauces for 
blanc mange, cornstarch, rice or boiled pudding. The juice 
of canned fruit, boiled and thickened a little with arrowroot, 
and flavored or not with liquor or essence, makes a good hot 
sauce. 

h. c. w 

HARD SAUCE. 

One cupful sugar, one-half cupful butter, creamed. To 
moisten, add four tablespoonfuls currant jelly whipped smooth, 
or two of brandy or of wine, or of lemon juice. If desired, a 
litttle nutmeg may be grated over when finished. Place on 
ice for an hour before using. 

H. C W. 

LEMON SAUCE. 

Three-quarters cup of sugar, half cup of butter, one egg, 
juice and half the rind of one lemon, half cup of boiling water. 
Cream butter and sugar, beat in egg, whipped light; then add 
lemon. Beat hard, then add water. Cook in double boiler 
till very hot, but do not let it boil. 

F. S. C, England. 

LEMON SAUCE. 

Two eggs, one cup white sugar, juice of one lemon. Take 
sugar and add half cup of hot water, and let boil to a syrup. 
Add juice and rind of one lemon. Beat the eggs light and 
stir them in. 

MOLASSES SAUCE. 

Take one cup of molasses, half cup of vinegar, half cup of 
butter; simmer together and flavor with nutmeg. Lemon 
juice may be used instead of vinegar. Serve with plain boiled 
rice or with any apple pudding. 



PUDDING SAUCES. 



163 



PINEAPPLE SAUCE. 

Chop the pineapple very fine, sweeten and thicken with ar- 
row root. Serve with fritters, cornstarch, rice or batter pud- 
dings. 

h. c. w. 

WINE SAUCE. 

Beat the yolks of two eggs until light ; add half cup of pow- 
dered sugar. Beat the whites of two eggs stiff and add half 
cup of powdered sugar. Combine the two mixtures and add 
quarter cup of hot milk and two tablespoonfuls of sherry 
wine. 

Mrs. Scott Helm. 

SAUCE EOR STEWED FRUIT. 

Four ounces of almonds, one pound of sugar, one quart 
milk, yolks of two eggs. Blanch the almonds and pound in 
a mortar; then throw into a syrup made of the milk and sugar. 
When quite thick, add the beaten yolks of two eggs, stir well, 
pour over any stewed fruit. 

Mrs. J. G. Mossin. 



CHAPTER XVI. 
CAKE. 

GENERAL DIRECTIONS FOR MAKING CAKE. 

Cake is a mixture of part or all of the following materials : 
Eggs,' sugar or molasses, flour, butter or cream, milk or wa- 
ter, fruit, soda, cream of tartar, spices, etc. An analysis of 
the hundreds of receipts given in the books would show that 
the general principles involved may be included under two 
divisions, namely, receipts for sponge cakes, made without but- 
ter ; and receipts for pound or cup cakes, made with butter. 
Sponge cakes are made rich with eggs, the lightness depend- 
ing wholly upon the amount of air beaten into the egg; or an 
inferior quality is made by substituting soda and cream of 
tartar (or baking powder) for part of the eggs, and adding 
more flour and milk or water. They vary in color according 
as the white or yolk of the egg is used. Butter cakes are 
varied in the same way, and also by the addition of fruit, or 
spices, or various coloring and flavoring materials. 

There is rib one department in cooking where so much de- 
pends upon the baking as in making cake. The fire should 
be steady and not too strong. In many coal stoves it is ex- 
ceedingly difficult to bake cake by a morning fire, as so much 
coal is put on that the fire is too hot, and cannot be checked 
sufficiently. The oven should be less hot than for bread. Thin 
cakes require a hotter oven than those baked in thick loaves. 
If the oven be not hot enough at first, or be cooled too sud- 
denly during the baking, the cake will not be light. Cakes 
with molasses in them burn more quickly than others. Thin 
cakes should bake from fifteen to twenty minutes ; thicker 
cakes from thirty to forty minutes ; very thick loaves about 
an hour, and fruit cake from two to three hours. Whichever 
kind you are baking, divide the time into quarters. During 
the first quarter the heat is not manifested in appearance, ex- 
cept by* the rising ; during the second the cake should con- 
tinue to rise and begin to brown; then it should become all 



CAKE. 



165 



over a rich golden brown ; and in the last quarter it should 
settle a little, brown in the cracks, and shrink from the pan. 
Be careful not to take it out too soon. If necessary to move 
it, do it very gently, and never move it when it has risen to 
the full height, but is not yet browned or fixed in its shape. 

If cake brown before rising, the oven is too hot. When it 
rises more in the center, cracks open, and stays up, it is too 
stiff with flour. It should rise first on the edges, then in the 
middle, crack slightly, settle to a level again, when the cracks 
usually come together. 

Mrs. Lincoln's Boston Cook Book. 
TEST FOR OVEN. 

The following test for heating the oven is given by Miss 
Parloa : Put in a piece of white paper. If at the end of five 
minutes the paper is a rich yellow color, the oven is right for 
sponge cake ; if light yellow, it is too cool ; if dark brown, it 
is too hot. For pound or butter cakes it should be light yel- 
low at the end of five minutes. For gingerbreads and thin 
rolled cakes it should be dark brown. 

CETIA THAXTER CAKE. 

Recipe given by the poet to her friend, Sarah Orne Jewett. 
Two cups sugar, half cup butter and cream well. Add two 
well beaten eggs, one cup milk with one teaspoon soda, two 
and a half cups of flour into which has been sifted two tea- 
spoonfuls of cream tartar. Add two cups seeded raisins 
sprinkled with one-half a cup of the flour from the above 
measure, and one teaspoon each cinnamon and cloves. Bake 
about one hour. 

Florence Collins Porter. 
CHOCOLATE CAKE. 

Quarter pound butter, quarter pound powdered sugar, quar- 
ter pound grated chocolate, two and a half ounces flour, three 
eggs, one teaspoonful baking powder. Beat butter to a cream, 
add sugar, beat well, add eggs one at a time, add flour and 
baking powder, and lastly add chocolate. Bake at once in mod- 
erate oven. 

Beatrice Wigmore. 



166 



LANDMARKS CLUB COOK BOOK. 



CHOCOLATE NUT CAKE. 

One and a half cups sugar, half cup butter, two-thirds cup 
sweet milk, one and two-thirds cups flour, four eggs, one tea- 
spoonful baking powder, two squares Baker's chocolate. Put 
the chocolate in the oven long enough to melt it. To it when 
melted add five tablespoons of boiling water, mix thoroughly 
and add to cake mixture. Lastly add a large cup of chopped 
walnut meats, having first dried them lightly with flour. Bake 
in a moderate oven and in a shallow pan, making cake not 
more than an inch and a half or two inches thick. Ice with 
white icing. 

Mrs. Emmeline Childs. 

COCOANUT CAKE. 

Two cups sugar, one cup butter, yolks of five eggs and 
whites of two, one cup milk, three and a half cups flour, one 
and a half teaspoonfuls soda, one teaspoonful cream tartar 
sifted into the flour. Bake in layers. Make the filling of any 
good frosting into which ground cocoanut has been strewed. 

Nora Wright, Hopland. 

COEEEE KUCHEN. 

One yeast cake dissolved with a teaspoonful of sugar in one 
cup of lukewarm milk. Two cups flour make a sponge which 
will be ready to stir in one hour. Add one cup sugar, one of 
butter, two cups flour, four eggs (break them in one at a 
time) ; stir between each, the whole to be slowly stirred half 
hour. Put into cake mold and raise to nearly double size. 
Bake three quarters of an hour in a moderate oven. 

Mrs. J. G. Mossin. 

DOUGH CAKE. 

One heaping pint bowl of light bread dough, one cup of 
butter, two of sugar, one egg, teaspoonful of salt, two of pow- 
dered cinnamon, one of cloves, an even tablespoonful of bak- 
ing soda dissolved in a very little hot water. It is better to 
beat these ingredients with the hand at first, thoroughly. Add 
at the last a teacupful of raisins which have been boiled soft, 
seeded and chopped a trifle and sprinkled with flour. Let it 
rise in the pans a half hour before baking slowly. 

Mrs. E. P. Eells. 



CAKE. 



167 



EGGLESS WHITE) CAKE:. 

One cup of sugar, three tablespoons butter, one cup of 
sweet milk, two cups of flour, two teaspoons baking powder. 

Pauline Jewett. 

ENGLISH WALNUT CAKE. 

One cup butter, two cups sugar, three cups flour, whites 
of eight eggs, three-quarters cup milk, three teaspoons of bak- 
ing powder, half spoon of lemon and vanilla flavoring mixed, 
one and a half pounds walnuts chopped fine (not too fine) and 
added last with a little of the flour sprinkled over them. 

Mrs. John K. Wilson. 

EXCELLENT cake:. 

Four cups flour, three cups sugar, two cups butter, one cup 
milk, four eggs, one teaspoon baking powder. Season to taste. 

Pauline Jewett. 

FEDERAL CAKE. 

One pound of butter, one pound of sugar, one pound two 
ounces of flour, five eggs, one cup of sour cream, one tea- 
spoonful of soda, one wineglass of wine, one wineglass of 
brandy, one nutmeg, two teaspoonfuls of cinnamon, a half 
spoonful of cloves, and a pinch of allspice, one pound of rai- 
sins well boiled, seeded and chopped a very litttle. Light 
brown sugar better than white. Bake rather slowly, as it 
browns easily. Three loaves. 

Mrs. E. P. Eells. 

FRENCH LOAF. 

Two and a half cups sugar, half cup butter, one cup milk, 
three cups flour, three eggs, two teaspoons baking powder, 
grated peel of one lemon. 

Pauline Jewett. 

ENGLISH FRUIT CAKE. 

One pound flour, one pound sugar, three-quarters pound 
butter, two pounds raisins, two pounds currants, one pound 
citron, quarter pound blanched almonds, half ounce of mace, 
two teaspoonfuls of nutmeg, allspice, cinnamon and cloves, 
one teaspoonful of rose water, one glass of wine, one glass of 



lb8 LANDMARKS CLUB COOK BOOK. 

brandy, ten eggs. Stir sugar and butter to a cream, add eggs 
well beaten ; stir the flour in gradually, leaving a little to mix 
with the fruit ; add wine, brandy and spice, and lastly the 
fruit. Bake slowly five or six hours. 

Mrs. C M. Sanders. 
TEN POUND BLACK FRUIT CAKE. 

Three-quarters pound butter, one pound sugar, one pound 
flour (browned), ten eggs, four pounds raisins (after ston- 
ing), two pounds currants, one pound citron, quarter pound 
almonds (blanched, shredded), one teaspoon soda, two wine- 
glasses brandy, two wineglasses sherry wine, wineglass milk, 
wineglass molasses, one teaspoon cinnamon, one teaspoon 
cloves or spices according to taste, one nutmeg grated. Bake 
four or five hours in paper lined tin. 

Mrs. Lynn Helm. 

HAZEL NUT CAKE. 

One large cup of sugar, two dozen lady fingers, one dozen 
eggs, one pinch of salt, one pound of nuts. Beat yolks, salt 
and sugar to a foam. Add the nuts, which must be ground 
to a flour with the skins ; the lady fingers dried and rolled very 
fine. Beat the whites of the eggs later very stiff. Bake and 
do not take out of the pan until cold. 

Mrs. Frank W. King. 

KENTUCKY SILVER CAKE. 

Whites of eight eggs, two cups of powdered sugar, two and 
a half of flour, half of butter, half of sweet milk, one and a half 
teaspoonfuls of cream tartar, half of soda. Mix cream tartar 
and soda in the milk thoroughly and add it, after everything 
else has been mixed together. Almond flavoring and an extra 
pinch of salt. Most excellent. 

Mrs E. P. Hells. 

KITTIE S CAKE. 

One cup flour (full), one cup sugar, one teaspoonful bak- 
ing powder, small piece butter (nearly half cup), one egg (two 
eggs if richer cake is desired), half cup water. Flavor to 
suit the taste. Fruit if desired. Sift flour, sugar and bak- 
ing powder together in a bowl, add the other ingredients and 
mix all together thoroughly. Bake from thirty to thirty-five 
minutes. 

KiTTIE COLBURN. 



CAKK. 



169 



EEB KUCHEN. 

Two pounds honey, one pound almonds, one pound sugar, 
one lemon, one-quarter spoon soda, cloves, citron, cinnamon, 
candied orange peel, wineglass of wine. Boil honey, blanch 
and chop nuts, cut fine the peel and citron. Pour the boiling 
honey over the other ingredients ; add flour to stiffen. Let 
stand from four to eight days before baking. Roll thin and 
bake in large pans. While warm, cover with boiled frosting 
and cut into squares. 

Mrs Emil Kirch ver. 

MARBLE CAKE. 

White part : Half cup butter, one and a half cups sugar, half 
cup milk, three cups flour, two teaspoons baking powder, 
whites four eggs. 

Dark Part : Half cup butter, one and a half cups brown 
sugar, half cup molasses, half cup sweet milk, three cups flour, 
two teaspoons each cloves and cinnamon, one tablespoon 
grated chocolate, yolks of four eggs and one white, two tea- 
spoons baking powder. Mix and bake in loaf one hour. 

Mrs. Jerry Conroy. 

NUT CAKE. 

Two cups sugar, one cup butter, three cups flour, one cup 
milk and water mixed, one cup chopped raisins, one cup wal- 
nuts coarsely chopped, three eggs, two teaspoon fuls baking 
powder, one teaspoonful each of cloves and cinnamon, half 
of a nutmeg. 

Mrs Kemp. 

NUT CAKE. 

Half cup butter, one and a half cups sugar, two and a half 
cups flour, half cup milk, one cup chopped walnuts, three eggs, 
one and a half teaspoonfuls baking powder. Cream the but- 
ter and sugar and add, in order, eggs (beaten), flour, milk and 
nuts. Mix baking powder into the flour. This will be a stiff 
batter. 

Mrs. H. C. Austin. 

ORANGE CAKE. 

Three eggs, their weight in butter, sugar and flour. Beat 
butter and sugar to a light cream ; add two eggs and half the 



170 



LANDMARKS CLUB COOK BOOK. 



flour beaten well. Then add the grated rind of one orange 
and half the juice; then put in the remainder of the flour, a 
small teaspoonful of baking powder and the third egg. Bake 
half hour. 

Icing (if desired) : Six ounces of icing sugar and enough 
orange juice to make it a thick cream. 

F. S. C, England. 

POUND CAKE. 

The success of the cake is dependent upon the mixing. Beat 
one pound of butter to a cream and add to it one pound of 
flour into which has been well sifted a full teaspoonful of 
mace. Add to the well beaten yolks of ten eggs one pound of 
sugar, and beat until the sugar is dissolved ; beat both mix- 
tures together thoroughly ; then add the well beaten whites of 
the ten eggs and bake in medium oven. Much depends upon the 
baking. 

Carrie T. Waddilove. 

POUND CAKE. 

One pound of sugar, one pound of butter, creamed ; ten eggs, 
yolks stirred into butter and sugar, the whites beaten stiff ; 
three tablespoonfuls of water, one pound of flour, a large ta- 
blespoonful of baking powder. Into butter, sugar, eggs and 
water alternate the flour and whites of eggs. One white may 
be reserved for icing. 

Mrs. H. C. Austin. 

PREMIUM CAKE. 

One cup butter, two cups sugar, one and a half of flour, 
one and a half cornstarch, one cup of thick cream, one tea- 
spoonful cream of tartar, half a teaspoon soda, four eggs. 
Beat yolks and whites separately. 

Mrs. Stephen M. White. 

queen's CAKE. 

One pound of sugar, three-fourths pound of butter, eight 
eggs, wine glass of sherry, one of brandy and one of milk. 
Stir the butter and sugar to a cream until it is light and white. 
Separate the whites and yolks of the eggs and beat to a stiff 
froth ; then stir them in gradually to the butter and sugar, add 
wine, brandy and milk. Stir in one pound of sifted flour and 



CAKE. 



171 



one pound of seeded raisins and one pound of Zante currants, 
alternately handful of raisins and handful of currants — the 
currants to be previously washed and dried. Line a couple of 
three-pint tin pans with buttered white paper, put in the cake, 
and bake it directly. If it browns too fast, cover it with pa- 
per. It takes from an hour and a quarter to an hour and a 
half to bake it, according to the heat of the oven. Will keep 
for years if placed in tight tin. 

Dr. Harriet Welch, San Francisco. 
RAISED CAKE. 

At night, one cupful scalded milk, one cake compressed 
yeast, one-half cupful sugar. Make a stiff batter and cover 
closely. In the morning add one-half cupful warm milk, two 
and a half cupfuls sugar creamed with two cupfuls butter, 
four eggs and a half teaspoonful soda. Mix thoroughly ; add 
another cupful flour, spices to taste. Pour into tins and let 
rise until bubbles are on the top. Bake in a moderately quick 
oven. 

K. C. W. 

RAISIX CAKE. 

One pound flour, one pound butter, one pound sugar, six 
eggs, one wineglassful brandy, one small nutmeg, one small 
teaspoonful soda, one pound raisins. Beat butter to a cream, 
add the flour, add the sugar powdered fine and stirred into the 
yolks of eggs ; then beat in the whites whipped to a stiff forth ; 
a glass of brandy, nutmeg grated, and the soda dissolved in 
one tablespoonful of hot water. Beat the whole together till 
it is light and creamy, then add the raisins, stoned and chopped. 
Strew a cupful of flour over them before putting them in the 
cake. Bake in tin lined with paper for one and a quarter hours. 

F. S. C, England. 

SALEM ELECTION CAKE, 

Four pounds flour, one and a half sugar, half pound butter, 
four eggs, spice to taste, one pint of yeast. (Two cups milk 
and a cake compressed yeast is the modern equivalent to this 
last item.) At night sift flour into bread pan; make in the 
center a batter of the yeast and milk, with one-half cupful of 

13 



172 



LANDMARKS CLUB COOK BOOK. 



sugar. In the morning the batter should be very light. Mix 
the remainder of the flour and the other ingredients into the 
batter; put into pans and let rise half an hour, or until there 
are bubbles on the top. Bake in round loaves in a moderate 
oven. 

Mrs. George H. Wadleigh 

SAND CAKE. 

Mix half pound butter to a foam, then mix in one by one, 
four eggs, half pound powdered sugar, half pound potato flour, 
fine cut lemon peel to taste, half wineglass of rum. Stir up all 
well together for an hour and a quarter. Pour into a pan well 
greased with butter, place same in moderate oven and bake 
for an hour and a half. 

SCHWARTZ BROD TORTE. 

Eight eggs, one cup powdered sugar, one cup granulated, 
two cups rye bread crumbs, one cup mashed potato, one cup 
grated almonds, one-half teaspoonful baking powder put over 
them. Three-quarter cup citron cut very fine, with one-quarter 
teaspoonful baking powder put over that. One teaspoonful 
cinnamon, one teaspoonful allspice. Nutmeg to taste. Bake 
one hour. 

Mrs. J G. Mossin. 

# 

SOET GINGERBREAD. 

One coffeecup of New Orleans molasses, half cup butter, one * 
egg, half a teaspoon salt, one cup sour milk, two teaspoons 
soda, tablespoon ginger and one of cinnamon, flour to make it 
like a soft cup cake. Rather a slow oven. 

Mrs. E. P. Eells. 

SOFT GINGERBREAD. 

Two eggs, one coffeecup Orleans molasses, half cup short- 
ening, half cup of sweet or sour milk, two teaspoons soda dis- 
solved in one tablespoon boiling water, two teaspoons ginger, 
one pinch of salt, two and a half cups flour. 

Pauline Jewett. 

SOET GINGERBREAD. 

One cup butter, one cup brown sugar ; mix well with but- 
ter ; three eggs, two cups New Orleans molasses, one cup sour 
milk, two even teaspoonfuls soda well beaten into milk, three 



CAKK. 



173 



cups flour, ginger, cinnamon, allspice and cloves to taste. By 
adding currants and raisins, will make nice fruit cake. 

Beatrice Wigmore. 

SNOWBALL, CAKE:. 

One cup sugar, half cup butter, two cups flour, half cup 
sweet milk, whites of three eggs, teaspoon of baking powder 
sifted with the flour. Beat butter and sugar thoroughly to- 
gether, add whites of eggs beaten to stiff froth. Add flour 
and milk last. 

Pauline Jewett. 

snow cake:. 

Whites of ten eggs beaten to a stiff froth, one tumbler of 
flour, one and a half tumblers of powdered white sugar, one 
teaspoonful of cream tartar, pinch of salt. Sift all lightly to- 
gether on the eggs and stir just enough to mix well, no more. 
Frost it and sprinkle grated cocoanut over while moist. 

Miss M. J. Workman. 

SNOW CAKE:. 

One cup sugar, half cup butter, one and a half cups flour, 
whites of four eggs, half cup sweet milk, one level teaspoon- 
ful baking powder. Flavor with lemon or vanilla. 

Mrs. W. W. Thatcher, Hopland. 

spice: cake:. 

One cup of sugar, half cup of butter, third cup of milk, one 
cup of flour, two eggs, one and a half teaspoons of baking 
powder, half teaspoonful of cinnamon, half teaspoonful of 
cloves. Bake in slow oven. 

Mrs. W. H. Workman. 

spick cake:. 

Two cups brown sugar, scant half cup butter, two eggs (save 
out one white for frosting) , one cup sour milk, one teaspoon 
soda, two and a half cups flour, cloves, cinnamon and nutmeg 
to taste. Make two layers. 

For filling make a boiled frosting of white of one egg and 
three-quarters cup of sugar. Add one cup chopped raisins. 
This can be used without the frosting as two separate cakes. 

Mrs. H- M, Lutz. 



174 



LANDMARKS CLUB COOK BOOK. 



SPONGE CAKE. 

Six eggs, one cup sugar, one cup flour, one teaspoonful ex- 
tract of lemon, or grated rind of lemon and half teaspoonful 
juice. Beat whites until very stiff. Beat yolks until light, add 
sugar gradually and beat thoroughly : add beaten whites and 
mix, but do not stir ; add extract and mix ; add flour gradu- 
ally and mix. Bake thirty or thirty-five minutes in baking pan 
well greased. 

Mary Long fellow-M i lmor e. 

SPONGE CAKE. 

Eight eggs, eight tablespoonfuls milk, three cups flour, two 
teaspoonfuls baking powder, three cups sugar, one teaspoon- 
ful vanilla. 

Mrs. W. W. Thatcher, Hopland. 

SPONGE CAKE. 

Eggs seven, sugar three-quarters of a pound, flour half a 
pound, water seven tablespoonfuls, salt a pinch, baking powder 
a very scant teaspoonful. Put sugar and water in to boil ; 
beat eggs separately and then together ; pour the boiling sugar 
on the eggs and stir until cold ; stir slowly. When cool, add 
flour with as little stirring as possible ; flavor with lemon and 
bake slowly for an hour. 

Mrs Fred Walton. 

SPONGE CAKE. 

Three eggs. Beat yolks and white of one together. One 
and one-half cups of sugar, half cup of water, two of flour, 
two teaspoons of baking powder, last add whites of remaining 
eggs. Flavor with one tablespoonful lemon juice. 

H. C. W. 

BOILED SPONGE CAKE. 

Four eggs, one teacup of sugar, one rounded cup of flour, 
half teaspoon of vanilla, half teaspoon lemon, pinch of salt. 
Beat the whites and yolks separately and then beat them to- 
gether. Boil the sugar in quarter of a cup of water until clear, 
then pour it slowly into the beaten eggs — a very little at a time, 
so as not to cook the eggs. Beat until cool, then stir in the flour. 
Do not beat it after putting in the flour (stir it). Bake three- 
quarters hour in a slow oven. 

Mrs. J. H. F. Peck. 



CAKE. 



175 



SULTANA CAKE. 

One cup butter, rind of one lemon, one and a half cups su- 
gar, one cup chopped almonds, five eggs, four cups flour, half 
cup milk, one teaspoonful baking powder, four ounces mixed 
candied peel, one and a half cups sultana raisins. Cream but- 
ter, add sugar gradually and beat well. Grate in lemon rind, 
sift flour and baking powder and add them alternately with 
milk and eggs (eggs put in unbeaten). Beat all thoroughly 
for two or three minutes, then stir in raisins, candied peel 
shredded fine and almonds chopped. Bake in tin lined with 
buttered paper for one and a quarter hours. 

Kate E. Whitaker. 

SUNSHINE CAKE. 

Whites of seven small fresh eggs, yolks of five, one scant 
cup granulated sugar, two-thirds cup butter, one-third tea- 
spoon cream tartar, a pinch of salt. Sift twice the measure of 
flour and sugar. Beat the yolks thoroughly; beat the Avhites 
with a pinch of salt; when half beaten add cream of tartar 
and beat stiff. Stir in the sugar lightly, then the beaten yolks, 
then a teaspoon of vanilla and lemon mixed, then the flour 
folded in. Put in tube pan well greased. Bake in a moderate 
oven from forty to fifty minutes. 

Mrs. C. F. A, Last. 

SUNSHINE CAKE. 

Beat the whites of eleven eggs until very stiff, putting into 
them a pinch of cream tartar when half beaten. Add the well 
beaten yolks of six eggs and mix lightly. Sift into this one 
and a half cups granulated sugar. Measure one cup of flour 
after it has been sifted four times, put into it a level teaspoon-- 
ful of cream tartar and sift into the egg and sugar mixture. Fla- 
vor with a teaspoonful of orange juice or vanilla. Put into an 
ungreased pan and bake forty to fifty minutes in a slow oven. 
Cover with brown paper until cake is risen. When done, turn 
pan upside down until cake is cold; run a knife around edge 
and stem, set in oven one minute and the cake will fall out. 
Flavor icing with grated orange peel. 

Mrs. George sinsabaugh* 



176 



LANDMARKS CLUB COOK BO^>K. 



VELVET CAKE. 

One pound sugar, one pound flour, half pound butter, four 
eggs, one teacup cold water, one teaspoon cream tartar, half 
teaspoon soda. Flavor with vanilla. Beat the sugar and but- 
ter to a cream, dissolve the soda in water and sift the cream 
tartar in flour, mixing well. Then add to creamed butter and 
sugar the flour and water." 

Mrs. E. R. Hull. 

WALNUT SHEET. 

Half pound walnuts, or about two cups walnut meats, half 
pound (or one cup) brown sugar, two eggs, two heaping ta- 
blespoons flour, half teaspoon baking powder, pinch salt. Mix 
sugar and well beaten yolks, add well beaten whites ; then add 
flour, salt and baking powder sifted together, and lastly add 
nuts chopped not too fine. Bake in a sheet ; let it remain in 
the tin until cold, then cut in squares. 

Mrs. Willard H. Stimson. 

WEDDING CAKE. 

One pound butter, one pound sugar, one pound flour, three 
pounds raisins (stoned), three pounds currants, one pound 
citron, ten eggs (beaten separately), one tablespoonful cloves 
(ground), two tablespoonfuls allspice (ground), three nut- 
megs, two wineglassfuls brandy, one cup molasses, one tea- 
spoonful soda to be mixed in the molasses. 

Mrs W. H. Maurice. 

WHITE PERFECTION CAKE. 

One and a half cups sugar, half cup butter, half cup milk, 
half cup cornstarch, whites of six eggs beaten to a stiff froth, 
one and a half teaspoons baking powder. Dissolve the corn- 
starch in the milk and add to the butter and sugar creamed 
together ; then add the flour, and lastly whites of eggs and 
flavoring. 

Mrs. Karford. 



CAKK. 



177 



LAYER CAKE, ETC. 

AlyMOND CREAM CAKE. 

On beaten whites of ten eggs, sift one and a half goblets 
pulverized , sugar, and a goblet flour through which has been 
stirred a heaping teaspoon cream tartar. Stir very gently and 
do not beat it. Bake in jelly pans. Sift the flour and sugar 
four or five times, 

For cream, take half pint sweet cream or milk, yolks of three 1 
eggs, tablespoon pulverized sugar, teaspoon cornstarch ; dis- 
solve starch smoothly with little milk; beat yolks and sugar 
together with this ; boil the cream and stir these ingredients 
in as 'for any cream filling, onty make a little thicker. Blanch 
and chop '-very Hue a half pound of almonds and stir into the 
cream; put together like jelly cake. 

Mrs. Scott Helm. 

BANANA CAKE. 

Five eggs, two cups powdered sugar, two cups flour, third 
cup water, one and a half teaspoonfuls baking powder, vanilla. 
Bake in layers. 

Filling: Half pint milk, two tablespoonfuls cornstarch, one 
egg, one cup sugar, small piece butter, vanilla. Cook in double 
boiler; when done, add six bananas sliced thin. 

Cora T. Caswell. 

CHOCOLATE CAKE. 

Four eggs, two cups granulated sugar, one cup butter, one 
cup milk, half cake Baker's chocolate (unsweetened), two and 
a half cups flour, one teaspoon soda. Cream the butter, sugar 
and yolks of eggs, then add the chocolate melted and stir in 
just before flour ; then half the flour, well beaten whites of 
eggs, the soda dissolved in milk, and last the remaining flour. 
Bake in ; a long bread tin in a moderate oven. When cold, cu: 
in half and place one on top of the other and ice with boiled 
icing. ; ; 

Miss M. J. Workman. 

. COCO AN UT LAYER CAKE. 

;i. One cup sugar, half cup butter, two eggs, two-thirds cup 
milk, two and a half cups flour, one teaspoonful baking powder. 
Bake in layers and use the following custard filling: 



178 



LANDMARKS CLUB COOK BOOK. 



One egg, a tablespoonful of sugar and a half pint of sweet 
milk, brought to a boil and thickened with grated cocoanut. 

Frost with whites of two eggs, thicken with powdered su- 
gar, and sprinkle with cocoanut. 

Mrs. H. C. Austin. 

FRESH COCOANUT CAKE. 

Half cup butter, one cup sugar, half cup milk, two eggs, 
one and a half cups flour, one heaping teaspoonful baking 
powder, vanilla. Cream butter well, then add sugar and 
cream well again. Add the milk, then the well beaten yolks, 
then add the flour sifted well with the baking jxnvder. Beat 
all together until light. Then add the beaten whites and va- 
nilla. Bake in two layers. * 

Filling: Beat the whites of two eggs very stiff and add 
gradually enough powdered sugar to make a creamy icing. 
Spread on the layers, then cover thickly with fresh cocoanut 
grated. Flavor icing with a little vanilla. 

Mrs. Geo. W. Lichtenberger. 

COEEEE CAKE. 

One and a half cups sugar, two cups flour, three-quarters 
cup butter, half cup milk, coffee or water, two small teaspoons 
baking powder, one teaspoon vanilla, little salt and nutmeg. 

Filling for same : Five tablespoons coffee and one cup boil- 
ing water ; boil fifteen minutes, then strain and boil until re- 
duced to one-half cup. Let it cool and add two cups thick 
cream well beaten and three-quarters cup sugar. 

Mrs. Willard H. Stimson. 

CREAM CAKE. 

Outside : One cup sugar, three eggs, one and a half cups 
flour, one teaspoonful cream tartar, half teaspoonful soda, two 
tablespoonfuls water or milk. 

Inside: One pint of milk (boiled), two eggs, two table- 
spoonfuls flour, one cup sugar. Beat all together and stir in- 
gredients while the milk is boiling. Flavor with lemon. 

Mrs H. B. Bdrrage. 

EIG LAYER LOR WHITE CAKE. 

One cup brown sugar, butter size of walnut, half cup of 
sweet milk, one egg, one cup of chopped figs, one teaspoonful 
baking powder, one teacupful of sifted flour. Place between 
white layers with frosting. 



CAKE. 



179 



French cream cake. 

Cream : Boil a pint of sweet milk, take two tablespoonfuls 
of cornstarch or arrow root, wet with a little milk, add two 
eggs, beat together and stir in the boiling milk. When this 
has boiled, add teacup of sugar and a tablespoon of butter, 
take off the fire and add flavoring extract to taste. 

Cake : Three eggs, one cup powdered sugar, one and a half 
cups flour, one teaspoonful of soda, two of cream tartar, two 
tablespoonfuls water. Bake in two deep pie plates in a quick 
oven. Split while warm and put cream between — as much as 
they will hold. Put in a cool place and keep one or two days 
before eating. 

Mrs. W. H. Workman. 

MAPLE SUGAR CAKE. 

Half cup of butter, half cup sweet milk, two cups flour, one 
cup granulated sugar, two teaspoons cream of tartar, one tea- 
spoon soda, four eggs (the whites only) ; beat until light; va- 
nilla to taste. Bake in layers. 

Filling: One cup of sugar (2-3 maple, 1-3 granulated su- 
gar), four tablespoons water. Boil together until it cleans 
from the spoon ; then pour on the well beaten white of an egg, 
slowly; spread between layers. 

Helen Howe. 

MARSH MAEEOW CAKE. 

Cut sunshine cake horizontally and fill with the following 
dressing: 

One cup of sugar, wet and boiled until it can be rolled to a 
ball in cold water. Whip this into a beaten white of an egg, 
and into this stir eight or ten marshmallows. 

Mrs. Batte, Tucson, Ariz. 

MARSH MAEEOW CAKE. 

One angel cake cut in half, forming two layers ; make fill- 
ing of marshmallows broken into small pieces and mix with 
whipped cream, sweetened and flavored with vanilla. Place 
about a two inch filling, then replace upper layer of cake, cov- 
ering all over with whipped cream and placing alternately 
pieces of pink and white marshmallows, candied cherries and 
candied pineapple until the cake is completely covered. 

Mrs. Randolph Miner. 



180 



LANDMARKS CLUB COOK BOOK. 



NUT CAKE. 

Three eggs beaten separately, one cup sugar, five tablespoon- 
fuls hot water, one cup flour (measured before sifted), one tea- 
spoonful baking powder, one teaspoonful vanilla. Add sugar 
to yolks and beat ; add water, flour, vanilla, whites and bak- 
ing powder. Bake in two layers. . 

Filling: Half pint cream, whipped and sweetened to taste. 
Stir into this a teacup of finely chopped walnuts. Cover with 
a soft icing. 

Mrs M. R. Sinsabaugh. 

ORAXGE CAKE. 

Cake: One and a half cups sugar, half cup butter, three- 
quarters cup of sweet milk, two cups flour, two teaspoons bak- 
ing powder, four eggs (whites well beaten). 

Filling : Two cups sugar, one cup milk. Boil together seven 
minutes. Stir in bowl till cool. Grate into it half an orange, 
pulp and peel, and juice of # one orange. Stir until cool. Put 
between layers when both are cool. 

Mrs. W. H. Workman. 

ORANGE CAKE. 

Three eggs, one cup sugar, one cup flour, butter size of an 
egg, one teaspoonful sweet milk, one teaspoonful baking pow- 
der. 

Bake in layers and use the following filling: Beat the 
whites of two eggs, add two tablespoonfuls of sugar, grated 
rind of one and juice of two oranges. Do not use icing on 
this delicate cake, but sprinkle top layer slightly with sugar. 

Mrs. H. C. Austin. 

PINEAPPLE CAKE FILLING. 

One-half a grated pineapple, one lemon, three-fourths of a 
cup of milk, one teaspoonful of cornstarch. Let it boil until 
it thickens. Spread betweeen any nice layer cake. 

RIBBON CAKE. 

Beat the whites and yolks of two eggs separately ; take one- 
half cup of butter, one cup of sugar, one cup of milk, one tea- 
spoon cream tartar, one-half teaspoon soda, and two cups of 
flour. Rub butter and sugar to a cream ; add soda dissolved 



CAKE. 



181 



in milk, and cream of tartar in flour. Beat well, and divide 
into three equal portions ; to one portion add the whites of the 
eggs, to another portion add the yolks, to the third add one- 
half cup each of chopped raisins and currants, a little citron, 
and all kinds of spices. Bake separately, and when baked, 
place in layers, with a little jelly, or egg and sugar, between. 
Frost, and cut in slices. The fruit layer must be in the center. 

Mrs. George H. Wadleigh. 
SPICE LAYER CAKE. 

One cup butter, one and a half cups sugar, one cup sour 
milk (thick), three small cups flour, one cup of chopped rai- 
sins or currants, one teaspoonful soda, two of cloves, two of 
cinnamon, two of allspice, and two of chocolate if desired. Fla- 
vor with vanilla. 

Mrs. Alfred J. Bayer. 

WHITE MOUNTAIN CAKE. 

Three cups sugar, one cup butter, half cup sweet milk, whites 
of ten. eggs, half teaspoonful soda and half teaspoonful cream 
of tartar sifted with flour, four cups of flour. Flavor with es- 
sence of bitter almonds. 

Icing: Whites of three eggs", one pound powdered sugar. 
Flavor with lemon juice. 

Bake in jelly cake tins and fill with grated cocoanut, sweet- 
ened with quarter its weight of powdered sugar. 

F. H. Smith. 

ICINGS. 
ICING. 

White of an egg beaten very stiff ; stir in very gradually ten 
heaping teaspoons of powdered sugar and one teaspoon starch, 
both sifted very fine. Stir constantly for about fifteen min- 
utes. If desired, flavor with rose-water or vanilla. While the 
cake is warm, dredge it with flour ; then wipe it all off. This 
allows the icing to be more evenly spread. Spread smoothly 
with a broad knife, and set it in a cool place to harden. 



182 



LANDMARKS CLUB COOK BOOK. 



BOILED ICING. 

Take one cup of sugar and a little water boiled together 
until it is brittle when dropped into cold water. Remove from 
the stove and stir quickly into it the well beaten white of one 
egg. Place betweeen layers or over the top. 

BOILED ICING. 

One and a half cups of sugar, one-half cup of milk, butter 
the size of an egg. Boil all together fifteen minutes. Flavor 
with vanilla or any flavoring desired. Beat until cool. Spread 
before hard. 

CARAMEL CAKE ElLLING. 

Two cups brown sugar, butter size of a large egg, half cup 
sweet cream. Boil together twelve minutes ; flavor with one 
tablespoon vanilla. Let cool before spreading. 

Mrs. Emma Baldwin. 

CHOCOLATE ICING. 

The whites of two eggs, one and a half cupfuls of powdered 
sugar, six tablespoonfuls of grated chocolate, one teaspoonful 
of vanilla. Put chocolate and six tablespoonfuls sugar in a 
saucepan with two tablespoonfuls hot water. Stir until smooth 
and glossy. Beat whites of eggs to a froth and add the choco- 
late and sugar. 

CHOCOLATE ICING. 

Two squares grated chocolate, five tablespoons powdered 
sugar, three tablespoons boiling water. Stir over fire until 
smooth. 

Evelyn R. L/utz. 

gelatixe frosting. 

One teaspoonful gelatine, two teaspoonfuls cold water to 
dissolve gelatine, one cup powdered sugar. Flavor to taste. 
Fresh lemon for flavoring is delicious. If used, dissolve your 
gelatine with it and a little water. If too stiff, add water or 
lemon juice until the right consistency. 

Miss Maurice. 



CAKE. 



183 



MARSH MALLOW ICING FOR CAKK. 

Put six strawberry marshmallows in a double boiler with a 
tablespoon of hot water and stir until melted. Boil one cup 
of sugar and quarter cup of water until it forms a soft ball 
when dropped in cold water. Pour the hot syrup gradually 
into the marshmallow mixture, then into the beaten whites of 
two eggs. Beat until cold. 

Mrs. Frank Griffith, Johannesburg. 

SMALL, CAKES, COOKIES, ETC. 

ALMOND SPATELIO. 

To two whites of eggs add half pound granulated sugar, 
half pound finely chopped almonds, fine cut peel and juice of 
one lemon ; mix well. Let the paste dry, afterwards cut into 
strips about the size of a finger. Grease a pan with white wax 
and bake quickly to a light brown. 

AUNT LOUISE' S COOKIES. 

One teacupful sugar, one teacupful sour cream, one egg, one 
teaspoonful soda. Mix all together, with flour enough to roll. 
Bake in quick oven. 

Beatrice Wigmore. 

bachelor's BUTTONS. 

Two cups flour, one cup sugar, one teaspoonful baking pow- 
der, three tablespoonfuls butter, three eggs, six drops extract 
of almond. Rub butter and flour together, put in baking pow- 
der, beat up eggs and sugar ; add these with extract, flour, etc., 
and mix into stiff dough. Roll into small balls and toss them 
in granulated sugar. Put on greased tins and bake about ten 
minutes. 

BANBURY CAKES. 

One pound short pastry, two ounces dried currants, two 
ounces large raisins, one lemon, one orange, two ounces cake 
crumbs, quarter cup sugar, two ounces finely chopped suet. Seed 
raisins and chop them slightly. Put in a bowl with currants, 
suet, crumbs and sugar. Grate over them the rind of lemon and 
orange and squeeze in the juice. Mix and let stand one hour. 



184 



LANDMARKS CLUB COOK BOOK. 



Roll out pastry and cut into rounds about four inches across. 
Place the mixture on these, fasten together the edges, turn the 
cake over and flatten out. Brush over with sugar and milk 
and bake in a quick oven. 

Kate E. Whitaker. 

CHOCOLATE BALLS. 

Three eggs, one cup sugar, one and a half cups flour, three 
tablespoons milk, two teaspoons baking powder. Bake in two 
tins, size four by nine inches. When done. Cut into squares 
of about one and a half inches and roll in the mixture, then 
in the powdered sugar. 

Mixture : Half cup grated chocolate, one cup sugar, two- 
thirds cup water. Boil until it hairs. Add to beaten white of 
one egg. Flavor. 

Mrs. A. P. Kerckhoff, Covina. 

COOKIES. 

Two cups sugar, one cup butter, two eggs, half cup milk, 
two teaspoons baking powder, flour to roll out. 

Allie McEwen. 

COOKIES. 

One cup butter, one cup water, two cups sugar, one small 
teaspoonful soda and. enough flour to thicken. Cream the but- 
ter and sugar, then add the water, stirring all together; then 
the flour and soda. Use as little flour as possible, for too much 
makes cookies mealy. Roll very thin. These cookies will keep 
months in a closed tin box. 

Mrs. A. Petsch. 

MOLASSES COOKIES. 

One cup of molasses, one cup brown sugar, one cup sour 
milk, into which put a heaping teaspoonful of soda, stirring 
it well, one cup of melted butter (half lard can be used), one 
teaspoonful of ginger and one of cloves and a little salt, flour. 
Mix as soft as possible. 

Mrs. Alfred J. Bayer. 

OAT MEAL COOKIES. 

Three cups oat meal, two cups flour, one cup sugar, one tea- 
spoon soda, one saltspoon salt. Mix thoroughly together, then 
take one-half cup melted butter and one-half cup hot water 



CAKE. 



185 



and pour over. Mix well and roll out thin. Cut with a knife 
into blocks and squares. Bake in a quick oven. 

Mrs. L. A. Grant. 

PEANUT COOKIES. 

Shell sufficient roasted peanuts to give one pint of the 
meats. Rub "off the inner skin and chop very fine, or put 
through a meat cutter. Cream together two tablespoonfuls of 
butter and one cupful of sugar. Add three eggs, two table- 
spoonfuls of milk, quarter teaspoonful of salt ; the chopped 
peanuts and flour enough to make a soft dough. Roll out, 
cut in shapes and bake in a moderate oven. 

Mrs. William S. Cross. 

ROLLED OAT COOKIES. 

Two cups rolled oats, one cup wheat flour, half cup melted 
butter, one cup sugar, half teaspoon of soda dissolved in a 
quarter cup hot water. Mix, let stand an hour, then add half 
cup raisins chopped, a half cup chopped walnuts ; roll thin and 
bake in a moderate oven. 

CREAM CAKES. 

One pound butter, one pint cream. Rub butter to cream ; 
add the cream and mix thoroughly. A.dd as much flour as 
the mixture will hold without being stiff. Put the dough on 
a platter and leave on the ice over night. In the morning roll 
the dough out thin in sugar, cut in diamond shape and bake. 

Miss Rose Newmakk. 

CREAM PUEES. 

Half cup butter melted in one cup hot water ; boil together. 
While boiling, stir in one cup flour. Take off and cool, then 
stir in three eggs in succession without beating. Drop on but- 
tered tins and bake in hot oven for twenty or thirty minutes. 

Filling: One cup milk, one egg, half cup sugar. Thicken 
with one even tablespoon cornstarch. Flavor as desired. 

Evelyn R. Lutz. 

CREAM PUEES. 

Boil for a moment two ounces of butter in a half pint of 
water; add hastily half a pint of flour; beat until smooth and 
thick. Take from the fire and break in one egg; beat until 



186 



LANDMARKS CLUB COOK BOOK. 



mixed. Add another egg and beat again, and so continue until 
you have added four eggs. Bake by dropping single table- 
spoonfuls into greased shallow pans. 

Filling : Half a pint of cream, well whipped ; then add the 
white of an egg, also well beaten ; three tablespoonfuls of su- 
gar, one tablespoonful of vanilla. 

Miss M. T. Etchemendy. 

FRUIT JUMBLES. 

Two-thirds cup butter, two small cups sugar, two eggs, 
yolks and whites beaten separately ; one teaspoon cinnamon, 
one teaspoon cloves or nutmeg, one small teaspoon soda in 
three tablespoons milk, one cup chopped raisins or candied 
lemon or orange peel, or both ; one teaspoon vanilla, flour to 
roll rather thin. Sprinkle with sugar; cut with small cutter; 
bake quick. 

Mrs. John Boal, National City. 

HERMITS. 

Two-thirds cup sugar, one cup butter, third cup milk, three 
eggs, one and a quarter cups flour (or more), one teaspoon 
cloves (scant), one teaspoon soda, one teaspoon cinnamon, one 
teaspoon vanilla, one pound chopped raisins, one cup chopped 
walnuts. Drop spoonfuls in tins and bake in moderate oven. 

Mary Okey Knight. 

HERMITS. 

One and a half cups brown sugar, one large cup butter, three 
eggs, one teaspoon each cinnamon and nutmeg, half of 
cloves, one teaspoon soda dissolved in a little hot water, two 
tablespoons milk, one, two or three cups seeded and chopped 
raisins, flour to mix very soft. Cut with a cookie cutter. These 
can be mixed into a stiff batter and made into drop' cakes, 
but are not as nice. 

Mrs. W. H. Buknham, Orangre. 

HERMITS. 

One cup butter, one and a half cups sugar, three eggs, one 
cup raisins, one cup walnuts, third cup citron, one teaspoon 
ground cloves, one teaspoon cinnamon, one level teaspoon 
soda, one teaspoon vanilla extract, flour to stiffen. Cream 
butter and sugar, add eggs without beating. Have raisins 



CAKK. 



187 



stoned and cut fine, walnuts and citron chopped fine and flour 
well. Mix with the butter and eggs, add vanilla and soda dis- 
solved in hot water. Then mix in flour until stiff enough to 
mold into balls size of walnuts. Put in well greased pans 
and bake in moderate oven. Should be about the size of sil- 
ver dollars when done. Will keep if put under lock and key. 

Mrs. Arthur Wells. 

JUMBLES. 

One cup sugar, half cup butter, three eggs, one teaspoon 
cream tartar, half teaspoon soda. Flavor with wine, vanilla 
or nutmeg. Do not put in flour enough to roll; drop them or 
shape with the hands. 

Mrs. E. R. Hull. 

JUMBLES. 

Two eggs beaten light, one cup sugar, pinch of soda, one 
cup butter, mix not too hard. 

Mrs. E. A. Padgham. 

NUT JUMBLES. 

One cup butter, one and a half cups sugar, two and a half 
cups flour, half cup milk, half cup nuts (cut in pieces, not 
chopped), two eggs (beaten together), half teaspoonful soda, 
one teaspoonful cream tartar ; vanilla flavor. Drop in pan from 
a teaspoon and drop apart. Bake. 

Miss Maurice. 

MACAROONS FLAVORED WITH LEMON. 

Beat the yolks of four eggs light together with one pound 
of powdered white sugar and whisk the whites of four eggs 
to a stiff froth. Beat into the beaten eggs and sugar the grated 
peel of one lemon and half a teaspoonful of grated nutmeg. 
Mix in lastly and in small quantities the frothed whites and 
six ounces of flour. Roll the mixture into small balls, rub 
over with butter, lay them on a buttered paper, leaving a 
space between each, and bake in a hot oven. 

Mrs. M. J. Connell. 

'•'maids of honor/' 

One cupful sour milk, one cupful sweet milk, one table- 
spoonful melted butter, yolks of four eggs, juice and grated 
rind of one lemon. Put both kinds of milk together in a double 

13 



188 



LANDMARKS CLUB COOK BOOK. 



boiler; let it become sufficiently heated to set the curd. Then 
strain off the milk and rub the curd through a strainer. Add 
butter to the curd, the sugar, well beaten yolks of eggs and 
lemon. Line patty-pans with rich puff pastry, fill with the mix- 
ture ; bake until firm in the center, from ten to fifteen minutes. 

F. S. C. 

NUT PATTIES. 

One cup butter, one cup sugar, one cup flour, one cup finely 
chopped nuts, pinch of salt, one egg. Beat the egg until very 
light, add sugar and beat again ; then stir in flour and nuts 
until smoothly mixed. Drop in spoonfuls on a greased tin and 
bake in a moderately quick oven to a delicate brown. 

Josephine A. Seaman. 

QUEEN CAKES. 

Beat two ounces of butter to a cream, add two ounces of 
fine sugar and beat till light ; add one egg, beat a little, then 
add a second. Then stir in lightly three ounces of flour, half 
a teaspoonful of baking powder and a little lemon flavoring. 
Grease eight or nine little patty-pans, sprinkle at the bottom of 
each a few cleaned currants, and fill with the cake mixture. 
Bake in a quick oven for about ten minutes. 

F. S. C 

ROCKS. 

Two cups granulated sugar, one cup butter (warmed), four 
eggs, three cups flour, one teaspoon baking soda dissolved in 
tablespoon hot water, two teaspoons cinnamon, one teaspoon 
allspice, one bowl English walnuts, one pound black dates cut 
in small pieces. Mix in this order and drop in greased tins 
in very small quantities, and bake in quick oven. 

Mrs. E. R. Hull. 

ROCK CAKES. 

Half pound butter, one pound flour, half pound sugar, forty 
drops essence of lemon, two eggs, half glass of brandy. Rub 
butter to a cream, add flour and then sugar. Mix the whole 
with two beaten eggs and brandy. Drop on tins and bake half 
an hour.. 

F. S. C, Edg-laod. 



CAKE. 



189 



SHREWSBURY CAKES. 

Two-thirds cup butter, two-thirds cup sugar, one egg, rind 
of one lemon grated, enough flour to make a stiff dough. 
Cream butter and sugar, grate in rind of lemon, add egg, mix, 
sift in flour, roll very thin, cut in fancy shapes. Bake in a 
moderate oven until a very pale brown. Keep in air-tight tins. 

Kate E. Whitaker. 

VICTORIA CAKES. 

Four cups flour, one cup sugar, two teaspoonfuls baking 
powder, rind of one lemon grated, one cup candied cherries, 
apricots, etc., cut in small pieces ; one cup butter, three eggs, 
a little milk. Sift flour, sugar and baking powder. Rub in 
the butter, add rind of lemon and candied fruits. Beat eggs 
slightly and mix with quarter cup milk. Mix this with flour, 
etc., to make a stiff dough. Divide into about sixteen por- 
tions. Place on a greased baking sheet, brush over with beaten 
egg and place a piece of cube sugar on each piece. Bake about 
twenty minutes. 

Kate E. Whttaker. 

WALNUT WAFERS. 

One coffeecup walnut meats, slightly broken, but not 
chopped, one cup brown sugar, three tablespoons flour (not 
too heaping if you want wafers waxy), half teaspoon baking 
powder, third teaspoon salt, two eggs. Mix sugar, eggs and 
salt, then add flour with baking powder, and lastly the nuts. 
Drop on buttered tins, letting it run together as thin as pos- 
sible. Bake quickly a light brown, and when done cut into 
squares. 

Mrs. Borglttm, Sierra Madre. 
WALNUT WAFERS. 

One cup brown sugar, two eggs well beaten, one cup wal- 
nuts, three tablespoons flour, pinch salt. Drop on buttered 
tins. 

D. H. 

WALNUT WAFERS. 

Half pound brown sugar, half pound walnut meats, two 
eggs (beaten) , three tablespoons flour, quarter teaspoon bak- 
ing powder, half teaspoon salt. Beat the eggs well, put in the 



190 



LANDMARKS CLUB COOK BOOK. 



sugar, sift the flour, baking powder and salt mixed, and stir 
them in; add walnut meats and stir well together. Take a 
teaspoonful of the batter and drop in buttered pans, leaving 
considerable space, when they will spread to desired size. Bake 
to a light brown. 

Mrs. John H. Norton. 

DOUGHNUTS, CRULLERS, ET^. 
CRULLERS. 

Two tablespoonfuls sugar (sifted), one tablespoonful lard 
(when melted), one egg, a little salt. Flavor with nutmeg. 
Knead in enough flour so they will roll out to cut with a 
cruller cutter. They need a great deal of kneading, so as to 
be fine grained. Fry in hot lard like doughnuts. 

Mrs. W. H. Maurice. 

NEW YORK NEW YEAR'S CRULLERS. 

Eight tablespoons sugar, six tablespoons butter, six eggs. 
Beat together thoroughly and stiffen well with flour (working 
it in as for very stiff cookies). Roll as thin as pastry and 
cut in fancy shapes with a "jiggering wheel," and fry in hot 
lard. Season with powdered cinnamon and add half a tea- 
spoonful of salt. 

Mrs. E. P. Eells. 

DOUGHNUTS. 

Two eggs, one cup sugar, one cup sweet milk, half tea- 
spoonful salt, two teaspoonfuls baking powder, flour to make 
it roll easily. 

Mrs. Kemp. 

FRENCH CREAM FRITTERS. 

Half pint cold water, half pint flour, three eggs and the 
white of a fourth, one tablespoonful each of butter and sugar, 
grated peel of half a lemon, tiny pinch of salt. Put the wa- 
ter, sugar, butter, salt and lemon peel together into a clean 
saucepan and bring to a boil. Take from the fire, and when 
cool stir in the flour carefully that it may not lump. Return 
to the fire and stir steadily until it boils. Again take off, let 
cool and add eggs, one at time, beating each in well. When 



CAKE. 



191 



it is stirred enough the mixture will leave the spoon clean 
when you withdraw it. Add now the white of fourth egg 
beaten very stiff. Set mixture aside for two hours, then drop 
it in lumps the size of a walnut from end of spoon into boiling 
fat. Serve on a napkin and sprinkle with powdered sugar. 
They are good either hot or cold. 

Miss Elizabeth Shankland 
RAISED DOUGHNUTS. 

Two cups sugar, one pint sweet milk, one cup butter, three 
eggs, one cup yeast, one nutmeg, flour enough to make a 
dough that can be rolled. Let it rise. Roll out and cut in 
any desired shape. Fry in very hot lard. 

Cora T. Caswell. 

GINGER CRISPS. 

One cup molasses, half cup sugar, one cup butter. Let the 
above ingredients just come to a good boil; when cool add 
one teaspoonful soda dissolved in one tablesponful hot wa- 
ter, one tabespoonful ginger, one tablespoonful cinnamon. 
Mix stiff with flour; knead for about five minutes, roll very 
thin ; cut like cookies ; bake. 

Mrs. W. H. Maurice. 

GINGER SNAPS. 

One cup of butter, one cup of sugar, two cups molasses, 
ginger and other spices if desired, flour to roll. 

Delia Clemons. 

GINGER SNAPS. 

Bring to a scald one cup of molasses and stir in one tea- 
spoon of soda ; pour it while foaming over one cup of sugar. 
One egg and one tablespoon of ginger beaten together ; then 
add one tablespoon of vinegar; flour enough to roll, stirred 
in as lightly as possible. 

Mrs. Phbbe M. Jewett. 

GINGER SNAPS. 

One cup sugar, one cup molasses, one cup lard, half cup 
boiling water, two tablespoons soda, one teaspoon salt, one 
and a half tablespoons ginger, flour to roll out nicely, but not 
too stiff. 

Mrs. J. J. Fay, Jr. 



192 



LANDMARKS CLUB COOK BOOK. 



DROP GINGER CAKES. 

One cup molasses, one cup boiling water, one egg, one cup 
brown sugar, three-quarters cup of shortening, one teaspoon 
soda, one teaspoon cinnamon, two teaspoons ginger, salt, five 
cups flour. 

Mrs. Phebe M. Jewett. 

SPONGE GINGER CAKE. 

One cup butter, one cup sugar, one cup molasses, one cup 
milk, three cups flour, four eggs, one teaspoonful soda and 
one large spoonful of ginger. Beat sugar and butter to a 
cream, then add molasses, ginger, and milk, saving a little of 
the milk to dissolve the soda. When well mixed, add flour, 
then the eggs that have been beaten very light. Mix all well 
together and just before putting the mixture into the pan 
add the soda. Put into oven and bake one hour. 

Mrs. H. N. Alexander. 

GINGERBREAD. 

One teacup sugar, one and a half tablespoons butter, one- 
half tablespoon lard, two eggs, one teacup molasses, one tea- 
cup sour milk, one teaspoon soda, one teaspoon ginger, one 
teaspoon cinnamon, two big teacups flour. Bake slowly. 

Mrs. Richard Rising. 

GINGERBREAD. 

Cream well one-half cup of butter and one cup sugar. Add 
two well beaten eggs, one cup molasses, one cup milk, one 
teaspoon soda and three cups of flour through which has been 
sifted one teaspoonful each of cinnamon and ginger. Good 
results are obtained with either sweet or sour milk by a judi- 
cious use of the soda. 

Florence Collins Porter. 



CHAPTER XVII. 



FRUITS, JELLIES, ETC. 

PRESERVES. 

General Directions. 

Skim off all scum as it rises. It is considered best, in jams 
and jellies, to boil and reduce them some before the sugar is 
added. Do not use a tin or iron spoon to stir jelly. By tak- 
ing out a spoonful in a saucer and setting it in cold water, 
the state of the jelly can easily be found out. Tin pans alter 
the color of any fruit. 

DIRECTIONS EOR CANNING ERUIT. 



Cook Sugar Fruit Water 

Cherries 5 minutes 6 ounces 1 quart 1 cup 

Raspberries 6 minutes 4 ounces 1 quart 1 cup 

Blackberries 6 minutes 6 ounces 1 quart 1 cup 

Strawberries 8 minutes 8 ounces 1 quart 1 cup 

Plums 10 minutes 10 ounces 1 quart 1 cup 

Bartlett Pears 20 minutes 6 ounces 1 quart 1 cup 

Peaches 8 minutes 4 ounces 1 quart 1 cup 



Boil full amount of sugar and water. Drop a portion of the 
fruit into the boiling syrup. When cooked the necessary time, 
dip out with a strainer and put into the hot jars. Repeat this 
process until all the fruit is cooked, then cover the fruit in the 
jars with the rich syrup and seal at once. Berries cooked this 
way will keep for years. 

Mrs. Dob a A. Macneil. 

APPLE JELLY. 

Halve and quarter nice, large green apples. Take out the 
cores, wash and put them in a preserving kettle, with water 
enough to cover well. Let them boil until quite tender ; take 
off and drain first through a colander, then a jelly bag. To 
every cup of juice add one cup of sugar. Let the juice come 
to a boil before putting in the sugar. Will jell in a few min- 
utes. 

Mrs. J. B. Duke. 



194 



LANDMARKS CLUB COOK BOOK. 



APRICOT JAM. 

Three-quarters as much sugar as peeled apricots. Drop them 
into a syrup made of the sugar. Cook forty minutes. A few 
minutes before taking the juice from the stove put in a few of 
the cracked nuts of the apricots. 

Mrs. Peters, San Francisco. 

APRICOT MARMALADE ( ENGLISH). 

To every pound of ripe apricots (weighed after being stoned 
and skinned) allow one pound of sugar. Strew the sugar over 
the apricots, which should be placed on dishes, and let them 
remain for twelve hours. Break the stones, blanch the ker- 
nels and put them with the sugar and fruit into a preserving 
pan. Let them simmer very gently till clear. Take out the 
pieces of apricot singly as they become so, and as fast as the 
scum rises, carefully remove it. Put the apricots into small 
jars; pour over them the syrup and kernels. Cover the jam 
with pieces of paper dipped in salad oil and stretch over the 
tops of jars tissue paper cut about two inches longer, and 
brush over with the white of an egg. When dry it will be per- 
fectly hard and air tight. 

Mrs. William S. Cross 

BRANDIED CHERRIES. 

Pound for pound sugar and fruit. Cook slowly five hours. 
When putting in jars, add half cup brandy to each pint jar. 

Mrs. Jerry Conroy. 

BRANDIED CHERRIES. 

To one pound of cherries take one pound of sugar. Make 
a syrup of the sugar, add a little water and cook the fruit until 
tender. Skim out the cherries and boil down syrup until quite 
thick. Fill your cans three-quarters fruit and syrup, then put 
in raw brandy to fill. 

Mrs. J. D. Hooker. 

CITRON PRESERVE. 

Cut citron into small pieces ; let stand over night in salt 
water. Drain and boil in water till soft enough to pierce with 
a broom splint. Make a syrup of one pound of sugar to a 



FRUITS, JELLIES, ETC. 



195 



pound of fruit : add one lemon cut into small pieces to every 
two pounds of fruit. Boil all together till thick. 

Mrs. Herman Hellman. 

CRANBERRIES. 

Put three pints of washed berries in a granite kettle. On 
top of them put three cups of granulated sugar and three gills 
of water. After they begin to boil, cook them ten minutes, 
closely covered. Do not stir them. Remove the scum. They 
will jell when cold, and the skins will be soft and tender. 

Mrs. Capkn. 

CRANBERRY SAUCE. 

One quart cranberries. iy 2 cups sugar, juice half lemon. 
Cook slowly and put in mold. 

Mrs. Jerry Conroy. 

FIG JAM. 

Wash and wipe white figs : peel black ones. Cut in halves 
if medium sized ; if large, cut in thirds. To eleven pints of 
figs (heaped measure) use seven pints of sugar. Put all the 
fruit and four pints of sugar in a kettle without water. Add 
the thin rind of four lemons, an ounce of cinnamon, stick, and 
let come to a boil gradually. Then boil rapidly for thirty min- 
utes, stirring all the time. Add the remaining three pints of 
sugar and boil ten minutes. Bottle and seal. If ginger is 
liked, a small piece of the ginger root may be put in each jar 
when bottling. 

Mrs. E. B. Millar. 

GREEN FIG PRESERVE. 

Materials : Green figs, one-half to two-thirds grown ; syrup, 
sugar, one pound to each pound of figs, using a little more wa- 
ter than usual, as the figs have no juice of their own. Make 
a cross-cut in each fig. from the top to about half way down. 
Place the cut figs in cold water, and let them soak for twelve 
hours or more. A small lump of quicklime may be added to 
the water. Drain the figs and parboil in fresh water until they 
can be pierced with a straw. Drain again, and boil in the 
syrup until perfectly clear. 

Mrs. Emmelijte Childs. 



196 



LANDMARKS CLUB COOK BOOK. 



FIG MARMALADE. 

Three pounds of figs, two oranges, two lemons, two pounds 
sugar. Use pulp of the oranges, pulp and rind of the lemons ; 
chop altogether ; cook twenty minutes. Add ginger root if de- 
sired. 

H. C. W. 

GREENGAGE JAM. 

To every pound of fruit (weighed before being stoned) al- 
low three-quarters pound of sugar. Divide the greengages, 
take out the stones and put them into preserving pan. Bring 
the fruit to a boil, then add the sugar and keep stirring it over 
a gentle fire until it is melted. Remove all the scum as it rises, 
and just before the jam is done boil rapidly for five min- 
utes. Have ready half the kernels, blanched ; put them into 
the jam. Give them one boil and pour the preserves into pots. 
When cold, cover down with oiled paper, and over these tissue 
paper, brushed on both sides with the white of an egg. Time 
for boiling, three-quarters of an hour after the sugar is added. 

Mrs. William S. Cross. 

GUAVA PASTE. 

To about a quart of guavas (after they are put through the 
sieve) half teaspoonful allspice, one teaspoonful cloves, one 
teaspoonful cinnamon, quarter teaspoonful mace. Cook the 
guavas with just enough water to keep them from burning. 
Pass through a sieve ; heat them and put in the same amount 
of sugar as guavas. Cook until quite thick. Stir to prevent 
burning. Just before the paste is ready to take from the stove 
add the spices. 

Mrs. H. T. Christiax 

LEMON MARMALADE ( SPANISH). 

Twenty fresh ripe lemons, six oranges, five quarts of water, 
ten pounds sugar. Cut rind off the lemons, very thin ; also the 
oranges. Chop fine ; throw away the white part, and slice the 
oranges and lemons thin. Add all together and put into a 
large stone jar with five quarts of water. Allow it to stand 
thirty-six hours ; boil well for a couple of hours, or until 
thick ; add ten pounds of white sugar ; boil for half an hour, or 
until like jelly. 

MRS. B. C. Shepard. 



FRUITS, JELLIES, ETC. 



197 



LOOUAT JAM. 

Remove the skin and pits of ripe pulpy loquats. To six 
pounds of the pulp add four pounds of white sugar; simmer 
slowly and stir often for three hours. Seal while hot and 
keep in a dry, cool place. 

NECTARINE JAM. 

To be eaten with meats. 
Eight pounds of fruit, four pounds brown sugar, one quart of 
vinegar, two ounces whole cloves (boiled in a bag to extract 
flavor). Boil one hour; pour in cups or glasses and seal. 

Mrs. J. D. Hooker. 

ORANGE MARMALADE. 

Four pounds oranges, five quarts water, five lemons. Slice 
the oranges very thin. Peel and slice lemons. Cover with 
the five quarts of water, and set away for twenty-four hours. 
Boil until orange peel is tender, and set away for another 
twenty-four hours. For final boiling, take equal quantity of 
sugar and boil until it jells. 

Mrs. Harbkn, Los Angeles. 

ORANGE MARMALADE. 

One dozen oranges (medium size) and half dozen lemons, 
sliced into small pieces and mixed. To this add fourteen 
glasses of water. Let stand for twenty-four hours ; then boil 
for half hour, and let stand for twenty-four hours. Then 
measure and add i^ tumblers of sugar to one of juice and boil 
for one hour, or until it runs thick upon the spoon. 

PEACH PRESERVES. 

To one pound of fruit take three-quarters pound sugar. 
Make the syrup in a porcelain-lined kettle, and lay the fruit 
in. Cook slowly until the peaches are clear, then lift out care- 
fully into your jar. Cook the syrup down and pour over. 

BRANDIED PEACPIES. 

Use yellow clingstones. Cook until soft, in a syrup made of 
white sugar. Run a broom straw in them to tell when they are 
cooked. Drain thoroughly in a wire basket. Put the juice 
that drips from the peaches back in the pan. While these 



198 



LANDMARKS CLUB COOK BOOK. 



peaches are dripping put in some more and cook them. Heat 
the peaches in the syrup before putting in the jars. Drain all 
the juice from the jar back into the pan of syrup. Pour over 
the peaches the hot syrup in the proportion of two cups syrup, 
one cup brandy. Seal at once. 

Mrs. Livingstone. 

PINEAPPLE AND APRICOT JAM. 

Three pounds apricots, pitted and peeled ; one pint chopped 
pineapple ; three-quarters pound sugar to each pound of apri- 
cots ; one pound of sugar to each pint of pineapple. Put all 
together; cook from three-quarters to iy 2 hours. 

Mrs. James H. Sturtbvant, San Francisco. 

PRESERVED QUINCE. 

To one pound of quince, 1%. pounds of sugar. Cover with 
water and boil about half an hour. Cut the quinces in very 
thin slices. Do not boil before putting the sugar to the quince. 
Put up in large jelly glasses. 

Mary Okey Knight. 

RHUBARB JEELY. 

Cut the -rhubarb in pieces without peeling. Steam until very 
soft. Drain on sieve over night. Press a little to get out all 
the juice. Boil and strain. Heat sugar in oven, and add not 
quite one pound of sugar to each pint of juice. Boil until jelly 
is formed when tested. 

Miss K. a. Davies. 

RHUBARB AND ORANGE JAM. 

Wipe the rhubarb until clean and dry, and cut into fine pieces 
without peeling. Peel six oranges ; cut away the white under- 
skin ; take out the seeds and divide the oranges into quarters. 
Open each carpel that holds the pulp and take out that, being 
careful to save all the juice. Put the rhubarb, orange pulp 
and juice with 1^2 pounds of granulated sugar. Stir until the 
sugar is melted; then cook slowly, until a fine mass. Put 
away in tumblers and cover with oiled or waxed paper. A 
very good jam of the rhubarb is also made without the oranges. 
Use one pound sugar to each pound of fruit, and flavor each 
pound with the grated yellow rind of half a large lemon. Stir 
and skim frequently while cooking. 

Mrs. W. S. Cross. 



FRUITS, JELLIES, ETC. 



199 



SALPICON. 

Five pounds of currants, three oranges, one pound of seed- 
less raisins, three-fourths pound sugar to each pound of cur- 
rants. Chop oranges fine, leaving out the peel of one. Cook 
currants and sugar twenty minutes ; then add the orange and 
cook five minutes ; then the raisins and cook five minutes longer. 
Seal in fruit jars. 

Charlotte E. Hahn. 
STRAWBERRIES A LA ROMAN A. 

Do not ruin the flavor by washing too much, nor letting them 
remain in sugar too long before serving. Put them in a bowl 
very carefully. If of a large variety, serve with caps and 
stems ; add some powdered sugar and squeeze the juice of one- 
half a lemon for every saucer; then serve. 

AURELIO AMILLO. 

TOMATO PRESERVE. 

Take half-ripe tomatos ; put them in lime water over night. 
Then wash them in two or three waters ; last put some boiling 
water over them. Then take five pounds of sugar to six pounds 
of tomatos. Boil the sugar with little water to a syrup quite 
thick. Then put in your tomatos and let cook very slowly till 
your syrup is nice — it may take two or three hours. Last put 
some sticks of cinnamon and one lemon, cut in two. 

Mrs Ducommun. 

TOMATO PRESERVE. 

One pound o>f sugar to every pound of tomatos, with quarter 
pint of water : four lemons to a pound of tomatos. Large, firm 
tomatos (boiling water to peel them) ; slice thick and drain the 
juice and water from them. Make syrup of the sugar and 
water, boil until thick; slice the lemons and boil in water until 
tender, and drain. Put fruit and lemons into the syrup, a little 
at a time, and cook until clear and rich. Place on flat dish 
to drain, and put into jars and cover with syrup. When done 
must be very thick. Can be spiced or not, using fine spices 
to taste in the syrup. 

Mrs. G. W. reed 



CHAPTER XVIII. 

PICKLES, CATSUPS AND RELISHES. 

SWEET PICKLE APRICOTS. 

Seven pounds sugar, one pint cider vinegar, one dessert- 
spoonful cayenne pepper, one dozen cloves. When the syrup 
boils, drop in the fruit ; cook until clear, but not soft. Seal 
while hot; put in glass jars. Excellent with any meat, cold 
or hot. 

Mrs. J. B. Duke. 

ANCPIOVY CATSUP. 

Two quarts vinegar, twelve small onions minced, twelve an- 
chovies pulled to pieces and soaked, one tablespoon mace, three 
tablespoons salt, three of white sugar, one of cloves, three 
spoonfuls pepper-corns, two spoonfuls ground pepper, one 
spoonful cayenne, one quart minced mushrooms, one quart of 
tomatos. Put in a preserving kettle, boil slowly four hours, until 
the mixture is reduced to half the original quantity. Strain 
through flannel bag. Do not bottle until next day. Sealed, 
this will keep for years. 

Mrs. J. G. Mossin. 

CHILE SAUCE. 

Dry red peppers, onions, salt. Remove the seeds from the 
peppers, soak them in boiling water until soft; remove the 
skin by rubbing them through a coarse sieve ; season with salt 
and a small quantity of finely chopped onions. If too thick, 
add water. Use as a sauce or in gravies and stews. 

Charlotte Workman. 

CHILE SAUCE. 

Twelve large ripe tomatos, three green peppers, two onions, 
two tablespoons salt, two tablespoons sugar, three cups of vin- 
egar. Peel the tomatos and onions, chop them separately, add 
peppers (chopped) , ■ boil i J / 2 hours. This makes iy 2 quarts. 

Mrs. Capen. 

CHILE SAUCE. 

Twenty-four large ripe tomatos, four large onions, twelve 
hot green peppers (cut out the seeds). Chop all fine and add 



PICKEKS, CATSUPS AND RELISHES. 



201 



eight tablespoons sugar, four tablespoons salt, four teaspoons 
ground ginger, four teaspoons ground cloves, four teaspoons 
ground cinnamon, four teaspoons grated nutmeg, eight tea- 
cups of vinegar. Stir all thoroughly until well cooked. 

Mrs. C. C. Carpenter. 
CHILE SAUCE (NEW MEXICO) . 

Eight quarts of ripe tomatos peeled, three cups of chopped 
red chiles, three cups chopped onions, two cups sugar, one cup 
salt, three teaspoons each cloves, cinnamon and ginger, two 
teaspoons nutmeg, 1^2 quarts vinegar. Boil three hours; bottle 
and seal. 

Carrie E. Coleman. 

CHOW-CHOW. 

One peck green tomatos chopped fine ; sprinkle over it one 
cup of salt. Let stand all night. Cut fine four green peppers 
and two onions ; add two tablespoons whole cloves, same of all- 
spice and stick cinnamon, two ounces mustard seed, one tea- 
cup salt. Chop two cabbages, two cauliflowers ; boil them in 
little vinegar twenty minutes, then add all together and boil 
five minutes. Strain off vinegar, cover with fresh cold vine- 
gar ; add one ounce celery seed. 

Mrs. Capen. 

CHOW-CHOW. 

Said to be equal to Cross & BlackweWs. 
One quart tiny cucumbers, one quart tiny white onions, two 
heads cauliflower, two green peppers sliced. Put in brine for 
twenty-four hours, then scald in brine. To three quarts vin- 
egar add six tablespoonfuls mustard, three tablespoonfuls flour, 
one tablespoonful curry powder, half cup sugar or more. Mix 
mustard, flour, curry powder and sugar together and wet with 
vinegar to prevent lumping. Stir this into the boiling vinegar 
and cook until it thickens ; then pour over the pickles. Put in 
glass jars. 

Mrs. Knoll. 

CHOW-CHOW. 

One quart small white onions, two quarts cucumbers (one 
quart small and one quart large) cut into pieces. Two quarts 
of green tomatos cut into quarters, one large or two small cau- 



202 



LANDMARKS CLUB COOK BOOK. 



liflowers picked in pieces, six green peppers cut in round pieces, 
one bunch of celery. Put in salt water twenty-four hours ; then 
scald in same water and drain. 

Mary Okey Kmght. 

PASTE FOR CHOW-CHOW. 

Six tablespoonfuls mustard, one tablespoonful turmeric, half 
cup brown sugar, one cup flour. Stir to paste with a little cold 
vinegar. Then stir the paste in two quarts of boiling vinegar 
until smooth. Pour over the chow-chow and stir until well 
mixed. 

Mary Okey Knight. 

CHUTNEY. 

Twenty-four large ripe tomatos, four large onions, ten small 
green chile peppers, half pound seeded raisins, two cups gran- 
ulated sugar, 3^2 cups vinegar, two ounces ginger root, four 
tablespoons salt, cinnamon and cloves to taste. Cook all to- 
gether y/2 hours 

Mrs. Robert Joxes, Santa Monica. 

CHUTNEY (BENGAL). 

One pound brown sugar, half pound mustard seed, half 
pound salt, quarter garlic, quarter onions, quarter ground gin- 
ger, half pound raisins stoned and chopped fine, one ounce 
cayenne pepper, three pints vinegar, thirteen large apples, seven 
large ripe tomatos, quarter ounce turmeric, two ounces ground 
mustard. Poll in the vinegar the mustard in a muslin bag. 
Apples, onions and garlic chop fine, mix all well together, put 
through a colander and boil in the vinegar. 

Mrs. B. C Shepard. 

CHUTNEY. 

Two pounds of raisins, two pounds of sugar, two pounds 
of tamarinds, two bottles of vinegar, or enough to mix with 
all the ingredients, moist ; one-third of a pound long, green 
chile peppers ; one-fourth pound salt, one- fourth pound pre- 
served ginger, one-eighth pound black pepper, one-third 
pound garlic, or less, to suit taste. Put tamarinds in the vine- 
gar, strain through an open cloth or sieve. Stone raisins, chop 
half very fine, cut the remainder in halves ; chop green pep- 



PICKLES, CATSUPS AND RELISHES. 



203 



pers and ginger very fine, pound or mash the garlic to a pulp. 
Mix all the ingredients well together and put in bottles or 
jars. This improves by age. 

CUCUMBER PICKLES. 

Wash carefully without bruising, and let stand over night 
in a brine of cold water and salt. Drain thoroughly. Heat in 
vinegar almost to a boil ; take them out ; sugar and spice the 
vinegar to taste ; boil and pour over the pickles. 

Mrs. Phebe M. J. Jewett. 
CUCUMBER PICKLES. 

Take one gallon best cider vinegar to 200 or 300 small gher- 
kins ; two cups of sugar (white), quarter cup of celery seed, 
one ounce stick cinnamon, three or four red peppers, half cup 
white mustard seed iy 2 teaspoons whole cloves. Let the 
gherkins soak in salt water (strong enough to carry an egg) 
over night; in the morning turn off the salt water and wipe 
dry. Put them in a kettle ; add vinegar and spices. Let come 
to a boil and put in glass jars, putting some of the spices in 
each jar. 

Mrs. R. H. Herron. 

CUCUMBER PICKLES. 

Select firm cucumbers. Pour over them three mornings in 
succession a hot brine of one cup of salt to a gallon of water. 
The fourth morning pour hot vinegar in which there has been 
.dissolved alum — a piece about the size of a large walnut to 
two gallons of vinegar. 

Mrs. Bentle? Woodbridge. 
SWEET PICKLED CUCUMBERS. 

One thousand little gherkins ; let them stand in strong brine 
twenty-four hours. Cover with vinegar and water, half and 
half, and boil up once. Mix together four pounds brown su- 
gar, one pound white mustard seed, one ounce cinnamon 
sticks, one ounce white ginger, two ounces each cloves and 
allspice (whole), two ounces white pepper, two handfuls horse- 
radish cut in small pieces, two handfuls small green peppers, 

four or five dozen small white onions, three dozen cloves of 
1 4 



204 



LANDMARKS CLUB COOK BOOK 



garlic. Put the cucumbers in jars alternately with above mix- 
ture. Cover with hot vinegar. Put a piece of alum size of 
a pea in each jar to harden the pickles. 

Mrs. Arthur Wells- 
PICKLES (BLUE GRASS RECIPE ). 

Green good-sized cucumbers in the usual way. When ready 
to make, take them out of the brine and soak twelve hours. 
Cut in half -inch slices. Put into kettle a layer of cucumbers, 
layer of spices, layer of sugar; cover with good cider vinegar 
and put on fire to stew. Boil until cucumbers can be pierced 
with a straw. Prepare spices following way: To 150 cu- 
cumbers two ounces mace, two ounces nutmeg, two ounces 
black pepper, two ounces allspice, two ounces celery salt, one 
or two pounds of brown sugar and three large white onions. 

Miss Delia Clemons. 

SWEET PICKLED PIGS. 

For six pounds of fruit use three of sugar, and a pint of 
vinegar. Use whole cloves and cinnamon to taste. Have the 
syrup boiling hot before putting in the fruit, and cook it until 
it looks clear. Put it up in self-sealing jars or a stoneware 
crock, with enough syrup to cover. Pears, peaches and sweet 
apples may be put up in the same way. 

Mrs. C. F. Lummis. 

FRENCH PICKLES. 

One peck of green tomatos sliced, six large onions, one tea- 
spoon of salt thrown on over night. Drain off in the morning 
all the water, then boil in two quarts of water and one quart 
of vinegar for fifteen minutes. Drain in colander. Then take 
four quarts of vinegar, two pounds brown sugar, iy 2 table- 
spoons each of cloves, cinnamon, ginger, ground mustard and 
half teaspoon red pepper. Pour on them and let cook fifteen 
minutes. 

Mrs; John H. Norton. 

PIG PICKLES. 

Ten pounds figs, five pounds brown sugar, one quart vine- 
gar, one ounce ground cinnamon, half ounce each cloves and 
allspice. Boil sugar, vinegar and spices (in bags) together. 



FRUITS, JELLIKS, ETC. 



205 



Boil fruit until penetrable with a straw. Put fruit in jars and 
pour syrup over boiling hot. 

Mrs. Richard Rising. 

PICKETED FIGS. 

Five pounds fruit, three pounds sugar, one pint vinegar, 
two lemons sliced. Put in the vinegar and sugar, a bag of 
spices (two tablespoonfuls whole cloves, one tablespoonful all- 
spice, one teaspoonful mace and a handful of cinnamon broken 
into fine pieces). Put figs in the vinegar. Boil slowly two hours. 
Put in glass jars. 

Mrs. Wellington Burke. 

PICKLED FIGS. 

Two pounds sugar to one quart of vinegar. Put cloves, cin- 
namon and mace into a bag and scald in the vinegar and pour 
upon the figs hot, three mornings in succession. The figs 
should not be quite ripe enough to eat. 

Mrs. Estabrook. 

•FIG PICKLES. 

One and a half pints vinegar, two pounds sugar, seven 
pounds figs. Spices as for peach pickles. Put vinegar, sugar 
and spices in a kettle and let come to a boil. Add figs and 
cook slowly for two hours. 

Mrs. Frederick Gay. 

PICKLED GRAPES. 

Use Muscat grapes, pickled in the same way as peaches, only 
the grapes are not put in the vinegar the fourth morning and 
cooked. 

Mrs. W. W. Thatcher. 

LEMON PICKLE. 

Take two dozen sound lemons, wipe dry, cut four incisions 
in each lemon lengthwise and one around the middle; fill the 
incisions with salt, place them in an earthen pan or bowl in 
a sunny place; leave them for a week, keeping them turned. 
Then sprinkle over them two ounces of turmeric and put them 
in a jar after dividing them into quarters. Add one root of 
garlic divided into cloves, one dozen eschalots, each stuck with 
a clove; boil in two quarts of white vinegar, one-half pound 
bruised ginger, two ounces black pepper-corns and one-half 



206 



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pound bruised mustard seed. Let vinegar boil for two or three 
minutes, then pour it at once on lemons, leaving them until 
next day. Then add a dessert spoon of chile sauce. Either 
seal in quart jars or cover jar with a bladder. The longer they 
are kept the better they are. 

Mrs. M. T. Allen. 

mixed pickle (Spanish). 
Take one dozen and half large cucumbers out of the brine; 
soak four or five ;hours. Take two heads of cabbage chopped 
fine ; let it lie in salt eight hours ; three dozen seed onions, 
seven pods green peppers soaked in salt water. Squeeze out 
with your hands. Then place in kettle layer of above articles 
alternating with layer of seasoning, composed of two ounces 
white mustard seed, one ounce celery seed, half pound box of 
mustard, one ounce of turmeric, two pounds of brown sugar 
mixed with good cider vinegar. Boil half hour, till it thickens. 
Bottle. 

Miss. Delia Clemons. 
SWEET PICKLES — PINEAPPLE. 

Slice the fruit and also cut into small pieces. Put in a large 
stoneware dish. For the syrup take two pounds sugar to one 
pint vinegar, and spice with one heaping teaspoon each ground 
cinnamon and mace, half a teaspoon cloves and a piece of gin- 
ger. Pour this, hot, over the fruit, and let stand till the next 
day. Then pour it off and heat again and pour over the fruit. 
Repeat this for four successive days; then put away in jars. 

Mrs. Richard Rising. 

OYSTER COCKTAILS. 

For every one hundred small oysters take four tablespoon- 
fuls tomato catsup, one tablespoonful pepper vinegar, one table- 
spoonful Worcestershire sauce, the juice of two lemons, two 
or three drops of tabasco sauce and one cup of oyster liquor. 
Drain the oysters free from their liquor and strain the required 
amount before using. Mix the cocktails fully half an hour 
before using, and thoroughly chill. 

Mrs. E. B. Millar. 
CALIFORNIA OYSTER COCKTAILS. 

Drain liquor from the oysters, pour over them tomato cat- 
sup, Worcestershire sauce, a dash of tabasco and a little lemon 



FRUITS, JELLIES, FTC. 



207 



juice. Thin with oyster juice to taste and serve very cold. 
Allow at least twenty oysters for each person. 

Mrs. George J. Denis. 

PICKLED PEACHES. 

Use yellow clingstones. Pour over them three mornings in 
succession a hot syrup made of one pound sugar, one pint vin- 
egar and a 'bag of spices (two tablespoonfuls whole cloves, one 
tablespoonful allspice, one teaspoonful mace, one handful cin- 
namon broken into fine pieces). The fourth morning put the 
peaches into the vinegar and cook them a few minutes. 

Mrs. W. W. Thatcher, Hopland. 
PICKLED PEARS. 

Ten pounds Bartlett pears, one quart vinegar, five pounds 
sugar, half cup mixed whole cloves, allspice, mace and stick 
cinnamon. (Put these in a bag and boil in the syrup). Put on 
to boil for half an hour; then add the pears, and when well 
scalded remove them and pack in glass jars. Boil the syrup 
down until there is enough to cover the fruit. Pour it over 
and seal at once. 

Mrs. Kemp, Los Ang-eles. 

PLUM BUNGO. 

Seven pounds little German plums, pits removed ; three and 
one-half pounds sugar, one tablespoon cloves and one of cin- 
namon, one of allspice. Cook two and a half or three hours. 
When done, stir in one pint of vinegar. 

H. C W. 

GREEN TOMATO PICKLES. 

Two gallons sliced green tomatos, salted over night. In 
morning put in kettle with one quart vinegar and one pint wa- 
ter. Let come to a boil, then drain off and in a clean kettle 
put the tomatos, one and a half, pints vinegar, half pint water, 
one pint sugar, two tablespoonfuls mustard, one tablespoon 
cinnamon, one teaspoon cloves, two large onions. 

F. T. A. 

TOMATO SAUCE. 

Ten medium ripe tomatos, three green peppers, two small 
onions, one pint vinegar, pinch of salt. Chop tomatos, peppers, 
onions together; heat vinegar to boiling and put in materials 
and heat well ; then bottle while hot. 

Mrs. Andrew Glassell. 



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TOMATO SOY. 

Two gallons sliced green tomatos, twelve good sized onions 
sliced, two quarts vinegar, one quart sugar, two tablespoonfuls 
salt, two tablespoonfuls ground mustard, two small spoonfuls 
black pepper, one tablespoonful allspice, one tablespoonful 
cloves. Mix all together and stew until tender, stirring to pre- 
vent burning. Put away in glass jars. 

Mrs. L. A. Craig, Los Ang-eles. 
TOMATO SOY. 

Take a bushel of ripe tomatos, cut them in slices without 
skinning. Sprinkle the bottom of a large tub with salt, strew 
in the tomatos, and over each layer of about two inches thick 
sprinkle half a pint of salt and three onions sliced, without tak- 
ing off the skins. When the bushel of tomatos is thus prepared, 
let them remain for three days, then put them into a large iron 
pot, in which they must boil from early in the morning till 
night, constantly stirring to prevent their sticking. The next 
morning pass the mixture through a sieve, pressing it to ob- 
tain all the liquor you can, and add to it one ounce of cloves, 
quarter of a pound o<f allspice, quarter of a pound of whole 
black pepper and a small wineglass of cayenne. Let it boil 
slowly and constantly during the whole day. In the evening 
put into a suitable vessel to cool, and the day after bottle and 
cork it well. Place it in a cool situation during the warm 
weather. The soy will keep for years, provided it has been 
boiled slowly and sufficiently in the preparation. Should it 
ferment, it must be boiled the second time. 

Miss Delia Clemons. 

PICKLED WALNUTS. 

Gather the walnuts when the sun is on them and before the 
shell is hard, which may be known by running a needle into 
them. Put them into strong salt and water for nine days. Stir 
them twice a day, and change the water every three days. Then 
place them on a hair sieve and let them remain in the air until 
they turn black, which will be in about twelve hours. Pierce 
each nut through in several places with a needle and put into 
glass jars. Boil the vinegar with spices for ten, minutes. 
Cover the nuts and divide the spices equally. When quite cold 



FRUITS, JELLIES, ETC. 



209 



tie down securely and store in a dry place. To two quarts of 
vinegar allow half an ounce of mace, half an ounce of bruised 
ginger, half an ounce black pepper, one ounce salt, half an 
ounce cloves, half an ounce mustard seed, quarter ounce nut- 
meg, half an ounce long peppers. 

Mrs. William S. Cross. 

SALZA. 

Six ripe tomatos, four green peppers, salt, raw onion. Scald 
and skin the tomatos, squeeze out part of thin juice. Roast 
the peppers on coals or in an oven until light brown, then throw 
into cold water. Skin and chop them with the tomatos quite 
fine, strain off the water, add salt and a little finely chopped 
onion. To be eaten with all kinds of meats. It will keep sev- 
eral days. 

Charlotte Workman. 

SPICED CURRANTS. 

Five pounds currants, four pounds sugar, one pint vinegar, 
two teaspoonfuls cinnamon, one teaspoonful cloves, one and a 
quarter pounds raisins. Boil until it jells. 

Mrs. Anna H. Obear, Los Ang-eles. 
SPICED FIGS. 

To seven pounds of white figs, or peeled black figs, allow 
four pounds of sugar, two ounces of stick cinnamon, one ounce 
of whole cloves and one pint cf vinegar. Put the figs in a 
large stone jar with the spices tied in bags. Boil the vinegar 
and sugar together for five minutes and pour it over the figs 
and spices. Do this for three days in succession ; then put all 
in a kettle and cook slowly until the figs are tender. Bottle 
and seal. Peaches are good done the same way. 

Mrs. E. B. Millar. 

SPICED PEACHES. 

Take yellow Crawfords, peel, cut in two and stone. To seven 
pounds of peaches allow three and one-half pounds sugar, one 
pint of vinegar, two ounces whole cloves, two ounces stick 
cinnamon. Place in a stone crock a layer of peaches, then a 
part of the spices, then another layer of peaches and more 
spices, until all are used. Make a syrup of the sugar and vin- 
egar and pour boiling over the spiced fruit. Let this stand, 



210 



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covered, twenty-four hours. Pour off the syrup, boil again 
and pour over the peaches. The third morning, after the syrup 
boils, cook the peaches half an hour in it, then remove the 
peaches and boil down the syrup. Again pour the boiling syrup 
over the peaches, which should have been in the jar in which 
they are to be kept. 

Miss Kate Van Nuys. 

SPICED PLUMS. 

Five pounds of plums pricked with a needle, two and a half 
pounds brown sugar, one quart of vinegar, two ounces of 
cloves, one ounce stick cinnamon, one ounce of mace, one ounce 
of whole allspice. Boil the sugar and spices in the vinegar and 
pour over the plums. Repeat boiling the syrup and pouring 
over the plums three days. 

Mrs. J. D. Hooker. 

SWEET CUCUMBER PICKLES. 

Two gallons of cucumbers, one gallon of best cider vinegar, 
ten pounds brown sugar, ten cents each of mace, ginger, all- 
spice, cinnamon, celery seed, black pepper, five cents' worth 
cloves, all whole. Drain cucumbers thoroughly from liquor 
they come in. Put vinegar, sugar and spices in five-gallon 
stone jar and add cucumbers. Stir two or three times a week 
for two weeks, and pickles will then be ready for use, although 
they improve with time. The same vinegar can be used with 
fresh cucumbers repeatedly by adding more sugar and spices. 

Mrs. Walter S. Newhall. 

SPICED TOMATOS. 

Seven pounds pared ripe tomatos, three and a half pounds 
brown or white sugar. Boil an hour and a half, stirring- occa- 
sionally. Add a pint of cider vinegar, one teaspoon ground 
cinnamon, one teaspoon whole cloves. Boil hour and a half, 
stirring all the time. 

STUEEING EOR OLIVES. 

Take large pitted olives and fill them with a mixture made 
from the yolk of one hard boiled egg, half dozen capers chopped 
fine, a teaspoonful of onion juice, a heaping teaspoonful of 
chopped parsley, a teaspoonful of butter and one-half tea- 
spoonful of anchovy paste. This makes a delicious relish. 

Mrs. Ducommun. 



CHAPTER XIX. 
BREAD, ROLLS, ETC. 

BREAD, BISCUITS, ETC. 

The first and indispensable requisite of good bread is good 
flour; the second, good yeast. It should be mixed as soft as 
can be handled; it will rise sooner, be lighter, more digestible, 
and keep fresh longer. Knead thoroughly. Put in warm 
place to rise. Bake in a moderate oven, with a steady fire. 
Ordinary sized loaves require one hour. Biscuit requires a 
quicker oven. 

BREAD. 

One cake Royal yeast, six cups water, half cup milk, one 
teaspoon salt, a small piece of butter, flour. Make a thin bat- 
ter of flour and three cups of water; to this add the yeast, 
which has been softened in warm water. When light, add the 
salt, butter, milk, three cups of water, and flour enough to 
make very stiff". Let it rise over night. In the morning add 
more flour. Knead thoroughly and make into loaves. This 
recipe will make most delicious rolls. 

YEAST BREAD. 

One cake yeast, one pint luke-warm water, one quart new 
milk, one quart cold water, one tablespoon salt, two tablespoons 
sugar, flour, 'butter or lard. At noon soak the yeast in the 
warm water fifteen minutes, then stir in flour sufficient to make 
a stiff batter. Set it in a warm place (not too warm) until 
very light. In the evening scald the milk and add it, with the 
water, salt, sugar and flour, enough to knead. Knead it half 
an hour, then rub the top of the dough with butter or lard, 
to prevent its drying. In the morning knead another half 
hour, divide into six loaves, and when sufficiently light bake 
one hour in a hot oven. When taken from the oven, wet the 
tops of the loaves with sweet milk or butter to soften the 
crust. 



212 



LANDMARKS CLUB COOK BOOK. 



BREAD STICKS. 

Four cupfuls flour, quarter cup of butter, one of milk, quar- 
ter cake of compressed yeast, three tablespoons cold water, one 
tablespoon sugar, one teaspoon salt (scant measure), white of 
one egg. Melt the butter in the milk. Dissolve the yeast in 
the water. Beat the white of egg to a stiff froth. Add all 
the ingredients to the flour. Knead well, and let the dough 
rise over night. In the morning make into balls the size of 
large walnuts. Roll these into sticks a foot long. Place them 
two inches apart in long pans. Let them rise half an hour 
in a cool place. Bake twenty-five minutes in a moderate oven. 
They should be quite dry and crisp. 

HOP YEAST. 

Steep half a cupful loose hops in one quart boiling water, 
in a granite kettle, for five minutes. Mix one cupful of flour, 
one-fourth of a cupful of sugar and one tablespoonful of salt. 
Strain the hop water, and pour it, boiling hot, into the flour 
mixture. Boil one minute, or until thick. When cooled, add 
one cupful yeast or one cake magic yeast. 

POTATO YEAST. 

Six good sized potatos, grated fine. Pour over them one 
quart of boiling hop- water (not too strong, or it will make the 
bread dark) . Add one-half cup of salt, and one cup of sugar. 
Stir it well, and when cool, add one yeast cake, or one cup 
of fresh yeast, or one cake magic yeast. Let it rise, and cork 
tight and keep in a cool place. 

Mrs. F. J. Wagner. 

MRS. MOSSIN'S RYE BREAD. 

One quart rye flour, tablespoon of salt, half a magic yeast 
cake dissolved in warm water. Make a batter quite thick, 
using water hot as you can keep your fingers in. Let stand 
over night. In the morning dissolve half a cake compressed 
yeast, one pint sour cream, equal parts' of white and of rye 
flour to knead. Let rise one hour. Bake two hours in mod- 
erate oven. 



BREAD, ROLLS, ETC. 



213 



CREAM BREAD. 

Dissolve a piece of butter the size of a walnut in one quart 
of scalding milk; add one pint of cold water. When cool, so 
that the flour will not scald, add two quarts of sifted flour and 
beat until very smooth. Dissolve one cake of compressed yeast 
in a little tepid water, and add to sponge and set in warm 
place for two hours. Then add to sponge one tablespoon of 
sugar, one tablespoon of salt, a lump of soda the size of a bean 
dissolved in a teaspoon of water, and stir in sifted flour until 
the mass can be handled. Knead twenty minutes or longer if 
it seems sticky, then let it rise two hours, when it will be ready 
to form into loaves. This amount should make three good 
sized loaves and a pan of rolls. Use very little flour when you 
make the bread into the pans. Knead each loaf five minutes ; 
let them rise thirty minutes, and bake one hour. When taken 
out of the oven rub top crust with sweet butter and let cool 
without covering. 

Mrs. W. P. Craft. 

WHOLE WHEAT BREAD. 

Make a sponge with one cake yeast, one large potato boiled 
and mashed fine, one pint warm water, made into stiff batter 
with flour. Let batter rise all night. In the morning add one 
quart warm water, two cups brown sugar, four tablespoonfuls 
of salt and one teaspoon soda. Then stir in whole wheat flour 
to make a very stiff batter. Let rise again, but do not allow it 
to get too light. This recipe makes four loaves. 

buns. 

One pint milk, one cup sugar, half cup yeast, flour to make 
stiff batter. Let it rise over night. In the morning add butter 
size of an egg, a pinch of soda, little salt and currants. Knead 
until tender; cut into small pieces; roll into balls; place in 
pans to rise. When very light, bake quickly. 

Mrs. J. D. Hooker. 

ROLLS. 

Take one pint of bread dough, after it has risen. Into this 
put one-half cup warm milk, two tablespoons of butter and 
two tablespoons sugar. Mix all together, but not quite as stilt' 



214 



LANDMARKS CLUB COOK BOOK. 



as ordinary bread dough. Let rise. Then roll up in balls about 
the size of an egg and let rise again. Roll out and turn over in 
Parker House shape. 

Charlotte E. Hahn. 

PARKER HOUSE ROLES. 

Two quarts flour, piece of butter twice the size of an egg, 
one tablespoon white sugar, one pint cold boiled milk, half 
cup yeast. Mix at night, putting butter, sugar, milk and yeast 
together into flour, mixing in the butter with a knife, not the 
hand. Mold fifteen minutes in the morning and in warm 
weather set in a cool place. Mold again early in the afternoon, 
and then roll out. Cut thin and rather large ; put a bit of but- 
ter in the middle of each before folding over. Let them rise 
in the pans until time to bake. 

Mrs. M. H. E. 

POTATO ROLLS. 

One cup flour, one cup mashed potatos, three-quarters cup 
butter or lard, one cup sweet milk, two eggs well beaten, 
half (scant) cup sugar, salt to taste, half cake of compressed 
yeast dissolved in half cup luke-warm water. Mix flour, butter, 
potatos, sugar, salt and eggs ; then milk, then yeast. Set to 
rise for two hours; make into a soft dough by adding about 
one quart of flour and set to rise again. Bake in small rolls 
in quick oven. 

Mrs. Bonsall. 

SALLY LUNN. 

Piece of raised dough size of quart cup ; add three eggs, two 
tablespoons sugar, piece of butter size of a small egg. Work 
it well. Let it rise again and put in large biscuit pan. Let it 
rise very light once more and bake fifteen minutes. Cut in 
squares and serve very hot. 

Mrs. Jerry Conroy. 

SALLY LUNN. 

Two eggs, one tablespoonful each of butter and lard, two 
tablespoonfuls sugar and a little salt, one-half teacupful sweet 
milk, flour enough to make stiff batter. Then add one-half 
teacup of home made yeast. Let rise and mold/ like light 
bread; shape in pie pans. (One-quarter cake compressed yeast 
if you do not have home made). 

Miss Delia Clemons. 



BREAD, ROEES, ETC. 



215 



BOSTON BROWN BREAD. 

Two cups sweet milk, one cup sour milk, two cups corn meal, 
one cup flour, three-quarters cup New Orleans molasses, one 
teaspoonful soda, a little salt. Steam for three hours. 

Cora T. Caswell. 
BROWN BREAD ( QUICKLY MADE). 

One cup graham, one cup rye, one cup corn meal, one cup 
sour milk, half cup water, one cup molasses, one teaspoonful 
soda dissolved in a little warm water. Bake thirty-five min- 
utes in four well buttered one-pound baking powder boxes 
with the lids on, and ten minutes with lids off just before done. 
Use extra corn meal and graham if you have no rye. 

Miss Maurice. 
BROWN BREAD ( KENTUCKY RECIPE). 

Two quarts graham flour (unsifted), one pint sour milk, in 
which dissolve an even teaspoonful of soda ; one tumbler New 
Orleans molasses, in which dissolve one teaspoonful of ginger ; 
tablespoonful of salt. Mix all together with spoon until thick 
batter, and bake in buttered pans. Bake in even oven as for 
bread. Takes longer to cook than wheat bread, and should be 
baked in long, narrow pans, each loaf to itself. When done 
the loaf will not give on pressing the top. 

BROWN BREAD. 

One cup sour milk, one sweet milk, one cup rye flour, one 
and one-half of graham, one and a half of corn meal, one tea- 
spoon of soda in three-quarters of a cup of molasses, little salt. 
Steam three hours. 

Mrs. J. G. Mossin. 

CORN BREAD. 

Take one and a half teacups of sifted meal (the yellow is 
the best) . Add salt and a large tablespoonful of lard. Pour over 
this a cupful of boiling water, stirring the meal so that all 
should have some of the water. Sour milk with an even tea- 
spoonful of soda (more or less, according to the milk) dis- 
• solved in boiling water is added to the scalded meal until the 
consistency of mush. Beat the whites and yolks of two eggs 
separately; mix together and beat again. Add them to the 



216 



LANDMARKS CLUB COOK BOOK. 



batter, which should now be not quite so thin as hot cake bat- 
ter. Pour into a pan shrieking hot, with plenty of grease; 
bake twenty or thirty minutes ; cut in squares and serve, very 
hot. 

Mrs. Williamson Dunn 

CORN BREAD. 

One pint sour milk, one pint corn meal, scant half pint flour, 
one tablespoonful sugar, one teaspoonful salt. Mix the above 
to stand over night. In the morning add two eggs, one table- 
spoonful melted butter ; soda, one and a half even teaspoonfuls 
in water. 

MRS. KIN READ'S EGG BREAD. 

Four large tablespoons of sifted corn meal. Pour over this 
enough boiling water to moisten it and beat until it is cool. 
Add four large tablespoons of cooked hot fine hominy and 
beat well. Then add a lump of sweet lard or butter (lard is 
preferable if very sweet) the size of an egg, and salt, and four 
eggs well beaten. Last add one coffee cup of sweet milk and 
stir well. Bake quick in a hot oven in two buttered tins, and 
serve in the tins, as it should be so much like custard tha" it 
cannot be taken out. Eat with plenty of sweet butter. 

Mrs. Richard Rising. 

GRAHAM BREAD. 

One pint sour milk, one-half cupful molasses, one level tea- 
spoonful of soda, one-half teaspoonful salt, two and one-half 
cupfuls graham flour, sifted with the soda. Add the chifT if 
there is not very much. Bake in baking powder tins fpound 
size) . in a slow oven from one hour to one hour and a quarter. 

Mrs. R. H. Herron. 

SPIDER BREAD. 

Two-thirds cup corn meal, quarter cup flour, two cups milk, 
quarter teaspoon salt, two eggs well beaten, two tablespoons 
baking powder. Sift flour and corn meal well together, add 
other ingredients and put into a well buttered spider and stand 
on stove five minutes. Then pour over top one cup of cream 
and bake for twenty minutes in a moderate oven. 

Mrs. Harry Ross, San Francisco. 
CRACKED WHEAT MUFFIXS. 

One cup cold cracked wheat (can use cooked rice) ; add 
one cupful warm water, one tablespoonful of shortening < lard 



BREAD, ROLLS, ETC. 



217 



or butter), two tablespoonfuls sugar, little salt. Stir in as 
much flour as you can ; add quarter yeast cake. Rise over 
night. Put in muffin pans first thing in the morning; let rise 
until time to bake for breakfast. 

Miss Maurice. 

HOE CAKE. 

Scald one-third of the meal with hot water; add the rest of 
the meal, a handful of flour and salt to taste; mix with cold 
water to the consistency of a very thick batter. Clean and 
grease old-fashioned "nigger hoe," spread the cake on it and 
pat it smooth. Set on top of hot coals, and when brown on 
bottom turn with knife and brown the other side. May be 
baked in spider or on top of stove. 

BEATEN BISCUITS. 

One quart flour, teaspoon salt, lard the size of an egg, cold 
milk to make stiff dough; beaten until blisters. Bake slowly 
twenty-five minutes. 

Mrs. Jerry Conroy. 

AFTERNOON TEA RUSKS. 

Four cups flour, half cup sugar, two teaspoonfuls baking 
powder, two eggs, one cup milk. Sift dry ingredients, put in 
butter, beat eggs, mix in milk. Stir these gradually into flour, 
etc. Roll and cut out one inch thick. Bake, split open and 
bake again until crisp and brown on the inner side. Keep in 
air-tight tins. 

Kate E. Whitaker. 

BAKING POWDER BISCUIT. 

One pint flour, half teaspoon salt, two teaspoons baking- 
powder, mix one rounded tablespoon of butter, add enough 
milk to make soft dough, turn on board, roll thin, cut, butter 
on half, put another on top, bake ten minutes. 

Mrs. Ozro W. Childs. 

BREAKFAST PUFFS. 

Two cups flour, two cups sweet milk, three eggs, one salt- 
spoon of salt. Make a batter of the flour and milk : add beaten 
yolks, then beaten whites, fill hot iron muffin rings half full 
and bake half hour in a quick oven. 

Mrs. George Sixsabavgh. 



218 



LANDMARKS CLUB COOK BOOK. 



GRAHAM BISCUIT. 

One quart flour, two teaspoons cream tartar, one of soda, 
one pint of milk, two tablespoons lard or butter, salt to taste, 
two tablespoons molasses. Bake three-quarters hour. 

Mrs. J. D. Hooker. 

LIGHT GEMS. 

One egg beaten very light, one and a half cups buttermilk 
or sour milk, one even teaspoon soda, one even teaspoon bak- 
ing powder, flour enough for a stiff batter, half teaspoon salt. 
Bake fifteen minutes in quick oven. 

Mrs. Sumner Hunt. 

POP-OVERS. 

One cup flour, one large egg, one cup of milk, one level tea- 
spoonful of salt. Mix all together and bake about thirty min- 
utes in a moderate oven. Use gem pans. 

Harriet S. Bishop. 

GERMAN PUFFS. 

Mix three eggs, add one saltspoon of salt and half pint of 
milk. Stir gradually into half pint of pastry flour, and beat 
with eg-g beater until smooth. Pour into smoking hot oiled 
gem pans and bake in a moderately quick oven twenty-five min- 
utes. 

Nannie M. Griffith. Johannesburg-. 
MUSH MUFFINS. 

Pour boiling water on one pint of white corn meal; then 
stir well until perfectly smooth. Add a lump of butter about 
the size of an egg, three eggs well beaten, one cup of sweet 
milk, a little salt. Bake in gem tins in a hot oven. 

Mrs J. B. Duke. 

JOHNNY CAKES. 

Two eggs, half cupful sugar, half cup shortening, one cup- 
ful flour, one of sweet milk, two teaspoonfuls baking powder, 
half teaspoonful salt. Mix into a batter with corn meal. Bake 
either in muffin rings or in a shallow pan, three-quarters of an 
hour in moderate oven. 

H. C W.~1 

CORN MEAL MUFFINS. 

One and a half cups white meal, scalded until mush. When 
cool add salt, two tablespoons sugar, three eggs, one-third cup 



Bit BAD, ROLLS, ETC. 



219 



flour, two tablespoons baking powder, milk to thin until like 
pancake batter. Grease muffin rings, put batter in each ; bake 
ten minutes. 

. Mrs. Jerry Conroy. 

SQUASH MUFFINS. 

One cup of squash sifted, three cups flour, one cup milk 
(a little more if squash is dry), two tablespoons sugar, one 
tablespoon butter, one egg, two teaspoons baking powder. Bake 
in gem pans. 

M. W. T. Macconald. 

SCOTCH SHORT CAKE. 

Half pound sugar, one pound butter, two pounds flour. 
Cream the butter and sugar and then add flour; make into 
cakes about three-quarters inch thick and bake in pie tins. In 
serving, break ; do not cut. 

H. R. B. 

SCOTCH SHORT CAKE ( ABERDEEN). 

Seven ounces flour, one ounce rice flour, quarter pound but- 
ter, three ounces sugar, one egg (yolk). Mix butter and sugar 
to a cream, add egg, then gradually sift in flour. Work to- 
gether like cooky dough, roll about half an inch thick and cut 
in squares. Bake in slow oven. 

Mrs. B. C. Shepard 

WAFFLES. 

One quart flour, two teaspoonfuls baking powder, half tea- 
spoonful salt, level teaspoonful granulated sugar, two heap- 
ing tablespoonfuls butter. Rub these ingredients well into 
the flour; then add one glass of milk and the yolks of three 
eggs, and stir until the batter is smooth. It should be a little 
thinner than for pancakes, Have hot waffle irons well greased, 
and immediately before frying beat the whites of the eggs 
until stiff and stir in the batter. 

Emma Wineburgh. 

CORN WAFFLES. 

One pint sifted flour, milk enough to make a thin batter, 
two eggs well beaten, a tablespoonful of melted butter, a lit- 
tle salt. Gradually mix the milk with the flour until there is 
a smooth paste, then add the salt, the butter and lastly the 
eggs, mixed with a cupful grated corn. Have a waffle iron 
hot; butter well, or grease with salt pork. 

15 Mrs. E. D. Neff. 



220 



LANDMARKS CLUB COOK BOOK. 



WAFFLES (SOUR MILK). 

One and a half cups clabber milk ; add flour until a not too 
soft batter, stir well, add tablespoon melted butter, yolks four 
eggs, and whites beaten well. Just before baking add two 
even teaspoons baking powder well stirred in. Bake in hot 
irons. 

Mrs. Jerry Codroy. 

AUNT CLARISSEY^S CORN FLOPPERS. 

One pint sifted corn meal (scalded), half a teacup sifted 
flour, one egg, a piece of butter or lard the size of an egg, a 
little salt, about half a pint of milk and water mixed, enough 
to make a very thin batter. Grease the griddle well and have 
it very hot. Bake quickly. Rice or grits is very nice mixed in. 

Mrs. Stephen M. White. 

SOUTHERN GRIDDLE CAKES. 

One pint white corn meal, three-quarters of a pint of sour 
milk, one small teaspoonful of soda in the milk, stirred till it 
foams, two eggs, salt to taste. Have the griddle hot and well 
greased. 

Mrs. J. B. Duke. 

RHODE ISLAND SPAT-OUTS (1776.) 

One pint of sweet milk, four tablespoonfuls wheat flour, 
tw r o eggs well beaten, Indian meal to make a stiff batter, a 
little salt. Spat into round cakes half an inch thick, and fry 
in hot lard, like doughnuts. Split and eat warm, with butter. 

Mrs. George H. Wadlkigh. 

FRITTERS. 

Half cup milk, two tablespoons sugar, small dessertspoon 
butter, one teaspoon baking powder, salt and a dash of nut- 
meg. Flour to make a batter as stiff as cup cake. Take a 
dessertspoon of the batter at a time and fry in deep, hot fat. 
Can be served with syrup or any nice pudding sauce. 

Mrs. W. H. Burnham, Orange, Cal. 

GRAHAM CRACKERS. 

Five cups graham flour, one cup butter, one cup sugar, one 
cup cold water, one teaspoonful of soda. Roll as thin as pos- 
sible. Bake like cookies. 

Miss Eelis. 



CHAPTER XX. 

BEVERAGES. 

COFFEE. 

Allow one tablespoonful of coffee to each person. The cof- 
fee when ground should be measured, put in the pot, and 
boiling water poured over it in the proportion of three-quarters 
of a pint to each tablespoonful. The instant it boils take the 
pot off, uncover and let it stand a minute or two; then cover, 
put it back in the fire and boil again. Let it stand for five 
minutes to settle. It is then ready to pour out. 

Mrs. M. J. Con nell. 

VIENNA COFFEE. 

Allow one heaping teaspoonful of coffee for each person 
and one extra. Moisten the grounds with cold water and then 
stir in a beaten egg. Pour on this mixture one-half of the 
boiling water needed and let coffee stand five minutes at boil- 
ing point. Then add rest of boiling water and let stand five 
minutes or more (not boiling). To one cup of cream add the 
beaten white of half an egg. Put in the cups when serving 
and pour the coffee upon it. 

DIRECTIONS FOR MAKING TEA. 

To make a perfect cup of tea, the water must be fresh and 
quickly boiled, and the teapot hot — an earthen one being pref- 
erable. 

Put one teaspoonful of tea for each pint of water into the 
warm pot, pour in the boiling water and let stand from three 
to four minutes on the back part of the stove. Never allow 
to boil. 

Serve tea from the first infusion, and, if a second cup is 
wanted, make fresh tea, unless you have transferred the liquid 
from the leaf before the tannin has had time to be extracted. 

Tea is a healthful beverage, if made and used as above; 
but as commonly used by the majority, it can be properly 



222 



LANDMARKS CLUB COOK BOOK. 



called a soup made of tea leaves. There is also more danger 
of too large a quantity of leaf being used than too little. Very 
few people like a strong tea. 

H. JEVNE. 

ICED TEA. 

After steeping, strain into a wide-mouthed bottle and keep 
on ice. Sweeten and serve without cream, filling cup with 
bits of ice. Or make an infusion quite strong, and pour into 
glasses in which cracked ice has been placed. 

chocolate. 

Take an ounce of chocolate to a cup of milk. Grate the 
chocolate, add two tablespoonfuls of water and dissolve over 
hot water. Mash to a smooth paste. Scald .the milk and 
sweeten to taste. When the chocolate is smooth, add to it 
gradually half the milk, stirring all the while. Return this to 
the farina boiler with the remainder of the milk and cook for 
several minutes. Mill it or stir it well, and serve at once. To 
those chocolates not previously flavored with vanilla, a few 
drops of the extract improves the taste. In serving chocolate, 
shake a very little cinnamon over the filled cup, to make the 
beverage like the chocolate of Mexico and Havana. A very 
little flavoring of brandy may be added to the above or not, as 
one wishes. 

Mes. E. B Millae. 

LEMONADE. 

Five lemons, one orange, one-half pound loaf sugar, one 
pint water, one quart bottle Shasta water, ice. Make a syrup 
of the water and sugar, add the lemon rinds and let stand one 
hour. Then remove the rinds, add the strained juice of the 
lemons and the orange, cut in very thin slices. Pour the lem- 
onade into a bowl, having a block of ice in the center. Add 
strawberries if desired. The Shasta water should be added 
just before serving. 

FRUIT LEMONADE. 

One pint boiling water, one cup sugar, two quarts ice water, 
juice of three lemons, one can grated pineapple. Put sugar 



BEVERAGES. 



223 



and boiling water over the fire and cook for five minutes ; add 
lemon juice. When cold, add pineapple. When serving, add 
ice water and a dozen sliced strawberries. 

Miss Ellis. 

ORANGEADE. 

A pint of orange juice, juice of one lemon, and a pint of 
water. Sweeten to taste and just before serving stir in a well 
beaten egg. Serve very cold. 

Mrs. George Sinsabaugh. 

MINT JULEP. 

Crush mint with the potato masher, add water. The water 
must be a light green when sufficient mint has been extracted. 
Always serve in water glasses. For eight juleps, use four 
glasses of green water, one dozen lumps sugar, juice of two 
lemons, two glasses whisky, cracked ice fine as snow. Each 
glass should have a sprig of mint and half thin slice of lemon 
on top. 

Mrs Jerry Conroy. 

ORANGE CORDIAL. 

The rind of eight good sized oranges, put in a gallon of 
California brandy ; let it stand one week. Then make a gallon 
of syrup from eight pounds of granulated sugar and two and 
a half quarts of water. When cool, strain the brandy into 
the syrup, stir well and bottle. Not necessary to seal it. It 
is very nice to serve at lunch. 

Mrs. Emma Bangs. 

ORANGE LIQUEUR. 

One gallon brandy, five oranges, seven cups sugar. Put the 
oranges in whole and let them stand for six weeks, stirring 
occasionally. Then take the oranges out, strain and put in 
jars. 

Louise S. Holterhoff. 

CLARET CUP. 

One quart claret, one bottle of Belfast ginger ale. one sherry 
glass of vermouth ; fill bottle with cracked ice. 

Mrs. J. G. Mossin. 

CLARET CUP (FOR 20 PEOPLE). 

Three and a half pints water, three pints claret, three large 
cups sugar, one cup lemon juice, half cup sherry, one table- 



224 



LANDMARKS CLUB COOK BOOK. 



spoon rum, one tablespoon orange flavor extract. Orange or 
lemon flavor extract is made by filling a bottle with the fresh 
blossoms and then covering them with alcohol. 

J. F. W., Santa Barbara. 

CHAMPAGNE CUP (FOR 12 PEOPLE). 

One quart bottle champagne, one quart oottle apollinaris wa- 
ter, half pint best cognac, one pint orange juice, one pint rasp- 
berry or strawberry juice, half cup lime juice, three-quarters 
pound sugar. Mix brandy, sugar and fruit juice, and bottle. 
Keep on ice for three days, then mix with champagne and apol- 
linaris and use. 

S. R. M., Santa Barbara. 

CHAMPAGNE PUNCH. 

Used on New Year's Day in New York in the early sixties 
by an old New York beau. Half gallon old Jamaica rum, half 
gallon old Santa Cruz rum. The above proportions may be 
varied according to taste, one gallon of rum. however, being 
required. One gallon water, one small cup (demi tasse) of 
green tea, very strong drawn and strained, for above quan- 
tity of rum; juice of six lemons, thoroughly mixed with white 
granulated sugar ; before mixing sweeten to the taste. Put 
in slices of lemon without the rind ; large lump of ice to re- 
duce the strength. Just before serving, pour in one or more 
bottles of champagne, according to taste. Same proportions 
must be followed for a less quantity (except as to the rum 
above stated), particularly as to the green tea and lemons. 
The above, including melted ice and champagne, will make 
nearly three gallons of punch. Two bottles of champagne and 
the above make a very fine punch; excellent for a jolly good 
headache on the following morning. "Nunc est bibendum." 
(Copied verbatim from the original.) 

Mrs H. T. Lfe. 

PUNCH. 

One quart brandy, half pint Santa Cruz rum, one pound 
crushed sugar, one wineglass maraschino, one wineglass cura- 
cy oa, one wineglass kirschwasser, two dozen Sicily lemons, 
three quart bottles champagne, black tea to taste — about one 
and a half quarts. 

Mrs. Emmeline Childs. 



BEVERAGES. 



225 



PUNCH. 

One quart champagne, one pint rum, one pint cold tea, ten 
quarts lemonade, fruits. 

Mrs. Belle M. Jewett. 

EMPIRE PUNCH. 

Rub the peel of four oranges and two lemons in one and a 
half pounds of lump sugar, one pineapple cut in slices, one box 
of strawberries, two bottles of apollinaris, half gill of maras- 
chino, half gill of curacoa, half gill of benedictine, half gill 
of rum, one bottle of brandy, six bottles of champagne, four 
bottles of tokay wine, two of Madeira, four of Chateau Lafite. 
Mix well, strain through a sieve ; surround the bowl with ice ; 
trim this with leaves from pineapple, strawberries, etc. 

Mrs. J. G. Mossin. 

FRUIT PUNCH. 

Two dozen oranges, one dozen lemons, three bananas, one 
can grated pineapple, one cup Ceylon tea, one pound sugar, 
four quarts apollinaris. This recipe will make six quarts of 
punch. 

Mrs. Emmeline Childs. 

GRAPEFRUIT PUNCH. 

Express the juice from the grapefruit, adding boiled sugar 
syrup until sweet enough. Flavor with sherry, maraschino 
or any wine preferred. Freeze, and just before the punch 
begins to harden add the well beaten whites of two eggs, for 
a gallon of punch. Serve in sherbet glasses, garnished with 
strawberries, shredded pineapple, etc. 

Mrs. George J. Denis. 

OHIO PUNCH. 

One pint brandy, one pint champagne, half pint St. Croix 
rum, one gill maraschino, one gill curacoa (white), one and a 
half quarts lemon juice. Sweeten to taste. If too strong, add 
sparkling water. Four and a half large coffee cups of sugar, 
four dozen lemons. Add a pineapple if desired. 

Louise S. Holterhoff. 

WHITE PUNCH. 

A very delicious and delicate punch can be made with three 
bottles of California sauterne, one bottle of Chartreuse and a 



226 



LANDMARKS CLUB COOK BOOK. 



very little sugar. Just before serving, add cracked ice and 
three bottles of Club soda and a little fruit, a few raspberries, 
preserved cherries or small bits of pineapple, the latter being 
preferable. 

Mrs. W. P. Craft, Ontario. 

GLUE WINE. 

Eight cups claret, four cups water, one-half cup sugar, a 
stick of cinnamon, six cloves, three slices of lemon. Let all 
come to a boil. Serve hot. 

Mrs. J. G. Mossix. 

ORANGE WINE. 

Wash the oranges, cut in two and squeeze out the juice, 
being careful not to get in the oil from the rind. Let juice 
remain in tubs for eight or ten hours, until all of the fibrous 
matter can be skinned off. If you want a sweet wine, add five 
pounds granulated sugar to each gallon juice; if a mild, sour 
wine, add five pounds granulated sugar to each gallon, and 
then put one gallon of water to each gallon of juice. Strain 
the juice into a barrel and let it stand undisturbed for three 
months. In the bung make a hole into which fit a piece of 
rubber tubing about a foot long; put the outside end in a ves- 
sel of water. This, tube is to allow the gas to escape, and will 
exclude the air and insects. When the juice has ceased to 
throw off gas, which can be determined by air bubbles com- 
ing from end of tube, bung it up tight and let it remain some 
time ; then rack it off into bottles or barrels and keep in a cool 
place. 

Mrs. John Boal, National City. 

EGG NOG. 

Beat the yolks of four eggs and stir into them a quart of 
milk. Put in a double boiler and cook until a thin custard. 
Sweeten to taste. When cold, add a half pint French brandy, 
the beaten whites and a tablespoonful of Jamaica rum. Serve 
very cold. 

Mrs. George Sinsabacgh. 

EGG NOG (AS SERVED IX THE SOUTH). 

Six eggs, beaten smartly ; to the yolks add three table- 
spoons of sugar, and to the whites three tablespoons of su- 



BEVERAGES. 



227 



gar. Pour in brandy or whisky to taste, constantly stirring; 
then add half pint whipped cream, and lastly add whites, thor- 
oughly mixing. Grated nutmeg on top. 

Mrs. Ozro W. Childs. 

RASPBERRY SHRUB. 

To four quarts of fresh berries add two quarts best vinegar. 
Let stand four days. Strain through cloth (without squeez- 
ing) and add quart of sugar to quart of juice. Boil twenty 
minutes. Will keep without sealing. 

RASPBERRY VINEGAR. 

Five quarts raspberries, one quart vinegar ; to every quart 
of juice one and a half pounds sugar. Let the vinegar and 
berries stand twenty-four hours or longer. Extract juice and 
let stand over night. Then pour off clear juice; add sugar and 
let come to a boil. When cool, bottle and cork. 

Mrs. Koepfli. 

BLACKBERRY CORDIAL,. 

One gallon blackberry juice, four pounds sugar. Boil and 
skim. Add one ounce ground cloves, one ounce ground cin- 
namon, ten nutmegs, grated. Boil down until quite sticky ; 
cool and settle. When cold, strain off and add one pint of 
brandy. Bottle. 

Miss Carrie E. Coleman. 

TAMARIND WATER. 

Pour a pint of boiling water on one quarter of a pound of 
preserved tamarinds ; allow it to stand for half an hour, keep- 
ing quite hot ; then strain off the water. It can be served hot 
or allowed to cool and served with cracked ice. In either case 
it is a refreshing and wholesome drink for the sick room. 



CHAPTER XXL 



CANDIES. 

The materials used in the home manufacture of the finest 
quality of so-called French candy are neither expensive nor 
difficult to obtain. Aside from sugar, the basis of all confec- 
tions, these materials consist chiefly of flavors and colorings. 
These can be procured from your druggist or grocer. The 
basis of cream nuts, chocolate drops, buttercups, cream bars, 
cocoanut drops and many others is "fondant," or, in other 
words, granulated sugar creamed. 

TO MAKE FONDANT. 

Take of granulated sugar four pounds, water one quart, 
cream tartar half teaspoon. Mix the sugar and water to- 
gether in a granite or porcelain kettle and put over a hot fire ; 
when it comes to a boil, add the cream tartar. Let the syrup 
cook to the consistency of jelly, keeping the sides of the kettle 
wiped down with a cloth and cold water. Try the syrup by 
dropping into a cup of cold water; when it can be rolled into 
a ball, it is done and should be taken instantly from the fire 
and the kettle placed in a large vessel of cold water; now fla- 
vor with one tablespoon vanilla. While it is still warm — not 
hot — stir the mass briskly with a wooden spatula or paddle, 
always stirring in the same direction, until it is perfectly white 
and of a soft, creamy texture. Let the stirring be brisk and 
uninterrupted in order that the syrup may not granulate. After 
the sugar creams, turn it out on to a sheet of tin, or a cake 
board, and knead as you would dough or bread. When it is 
worked until perfectly smooth, the cream is ready for use, and 
should be put into an earthen jar and covered with a damp 
cotton cloth and closely covered. It will keep for weeks, and 
can be sliced like butter. 

CHOCOLATE CREAM DROPS. 

Balls the shape and size of small birds' eggs are made of 
the fondant, and when they are hardened (which will be in 



CANDIES. 



229 



ten or twelve hours) they may be dipped in chocolate which 
has been melted ; the vessel containing the melted chocolate 
being kept in a pan of hot water to prevent hardening. Throw 
the drops into the melted chocolate, one at a time and imme- 
diately with a bent wire or a table fork, and place them care- 
fully on a buttered paper to dry. Fruit drops of all kinds may 
be made in the same way, except that the fondant must be fla- 
vored with the desired fruit flavor, and instead of a chocolate 
coating, use fondant colored to represent the fruit — as red for 
strawberry, yellow for lemon or peach, etc. Melt the fondant 
to be used for coating, add the coloring and keep warm; but 
if it should become too stiff, add carefully a few drops of hot 
water. 

Mrs. W. T. Carter in "How We Cook in Los Angeles." 

CREAM WALNUTS. 

Take from the fondant pieces the size wanted and roll them 
into little balls, then press upon them the half of a walnut ker- 
nel until flattened ; set on edge to dry. Cream dates, cream 
figs, and cream almonds, are all made in the same way. 

CHOCOLATE CANDY. 

One cup sugar, quarter cup molasses, quarter cup butter, 
quarter cup rich milk. Boil twelve minutes, hard, without 
stirring. After boiling, stir in one cake of chocolate, and add 
nuts, also one teaspoonful of vanilla. After adding chocolate, 
nuts and vanilla, stir briskly and cook about four minutes. 
Then turn out on a buttered plate and mark off in squares be- 
fore entirely cool. Instead of cake chocolate, half cup of 
ground chocolate, also walnuts, may be used. 

Charlotte Workman. 

CHOCOLATE CARAMELS. 

Quarter pound Baker's chocolate, quarter pound butter, one 
cup cream, one pound sugar, one cup molasses, one table- 
spoon vanilla, quarter teaspoon baking soda, eighth teaspoon 
cream tartar. Cut the chocolate and mix all the other ingre- 
dients together and boil rapidly for about half an hour. Add 
soda mixed with cream tartar. When done boiling, pour into 
buttered tins. When partly cool, turn out and cut into squares. 

Evelyn R. Ldtz. 



230 



LANDMARKS CLUB COOK BOOK. 



CHOCOLATE MACAROONS. 

Whites of four eggs beaten stiff, then beat in gradually 
eight tablespoons granulated sugar, add gently two and a half 
blocks unsweetened Baker's chocolate grated, and a large cup 
of chopped walnuts. Drop into well-greased tins or pans with 
a teaspoon and bake in quite moderate oven for about twenty 
minutes. This should make about fifty-five cakes. Xever re- 
move from pans until quite cold. 

Pauline M. Lutz. 

FUDGE. 

One cup and a half light brown sugar, same of white sugar, 
one-half cup of milk, tablespoon of butter, piece of unsweet- 
ened chocolate about two inches square. Let the mixture boil 
until it hardens when dropped into cold water. Just before 
removing from fire, season with vanilla and stir in a cupful 
chopped English walnuts. Stir continually while cooking. 
Pour on buttered plates to cool. 

Adeilade H. Brown. 

FUDGES. 

Four ounces chocolate, one tablespoonful butter, one cup 
molasses, half cup brown sugar, half cup milk. Cool, stirring 
until it hardens in water. Pour into buttered pan, and when 
cool, cut into blocks. 

Mrs. George Sinsabaugh. 

KISSES. 

Whites of two eggs, into which beat gradually two cups 
powdered sugar and two tablespoons corn starch. Drop on 
well-buttered paper one teaspoonful to the kiss (two inches 
apart) ; place paper on a tin and bake in a moderate oven just 
long enough to turn a little yellow. 

KISSES. 

Beat the whites of three eggs to a very stiff snow ; add 
lightly to this a teacup of granulated sugar and a teaspoon- 
ful of vanilla. Drop with a teaspoon, or use a pastry bag for 
fancy shapes. Drop on a board or on the back of granite pans 
that have been previously covered with smooth-surface wrap- 
ping paper. Let stand for a moment, dusting with a little dry 



CANDIES. 



231 



sugar. Place in a moderate oven from a half to three-quarters 
of an hour, then remove kisses with a sharp knife. 

Mrs. A. Haas. 

OLD FASHIONED MOLASSES CANDY. 

Into a kettle, holding at least four times the amount of mo- 
lasses to be used, pour a quantity of good Porto Rico molasses ; 
place over the fire and boil slowly about half an hour, stirring 
constantly to diminish the quantity. If there is danger of its 
running over, remove to back of stove, or check the fire. Be 
careful not to let it burn, especially toward the close of its 
boiling. Drop a little in cold water; if brittle and will snap 
apart like a pipe-stem, add a small teaspoon of carbonate of 
soda to a quart of molasses. Stir quickly, and pour into 
greased pans to cool. As soon as cool enough to handle with- 
out burning the hands, pull, The more and faster it is pulled 
the lighter it will be in color. 

PEANUT BRITTLE. 

One cup granulated sugar, one cup chopped nuts. Mash or 
chop the peanuts or walnuts. Put the sugar in pan over the 
fire and stir until melted. When a liquid, stir in the peanuts 
quickly and pour on a tin sheet, spread out quite thin with a 
broad blade knife, dipped frequently into cold water. Cut into 
blocks. 

Pauline M. Lutz. 

PINOCHE. 

Four cups brown sugar, one tablespoon butter, one cup milk, 
one teaspoonful salt, two tablespoonfuls vanilla, two cups 
chopped walnuts. Boil the sugar, butter, salt and milk until 
it drops hard in cold water. When done, pour in the vanilla 
and walnuts and stir constantly until well mixed. Pour on a 
buttered plate and cut into squares. 

Charlotte Workman. 

PINOCHE. 

Three cups brown sugar, one cup white sugar, enough 
sweet milk to mix thoroughly. Cook, stirring constantly until 
it can be rolled between the fingers in water. Remove from 
fire, add a cup of broken walnut meats, stir until it begins to 
thicken, and pour into buttered pans. 

Mrs. George Sinsabaugh. 



232 



LANDMARKS CLUB COOK BOOK. 



PEPPERMINTS. 

One pound of sugar, nine tablespoons of water. Boil from 
six to eight minutes. A pinch of cream of tartar when taken 
from the stove, with half a teaspoon of the oil of peppermint, 
or less if that is too strong. Beat until it is a creamy white 
and drop with a teaspoon upon a clean, bright tin sheet. 

POP CORN BALLS. 

Four cups New Orleans molasses, butter size of a walnut. 
Boil until it strings or settles in cold water, then add little 
baking soda and stir. Take off and mix with even dishpanful 
popcorn thoroughly. Grease hands and make into balls, wrap- 
ping each with waxed paper. 

Evelyn R. Lutz. 

CANDIED VIOLETS. 

Select the desired quantity of perfect sweet violets, spread 
them on an inverted sieve, and stand in the air until slightly 
dried, but not crisp. Make a syrup from a half pound gran- 
ulated sugar and a half pint of water, boil until it spins a 
thread ; then take each violet by the stem, dip down into the 
hot syrup, put back on the inverted sieve, which should be 
slightly oiled, and stand aside for several hours. If the vio- 
lets then look preserved and clear, they will not require a 
second dipping, but if they look dry, as though a part of the 
leaves were not saturated with the syrup, dip them a second 
time. Then melt a half cup of fondant, add two drops of 
essence of violet and sufficient water, drop at a time to give 
the fondant a thin, grayish color ; then dip the violets into this 
one at a time, dust with sifted crystallized sugar (or granu- 
lated sugar) and place on oiled paper to harden. 

Mrs. S. T. Rorer. 

CANDIED ROSE LEAVES. 

Proceed precisely the same as for candied violets, using a 
fine wire to lift the leaves in and out the syrup. The fondant 
must be flavored with drops of essence of rose, and colored 
with two drops cochineal. 

Mrs. S. T. Rorer. 



CANDIES. 



233 



GRILLED PECANS. 

Blanch the nuts ; one cup of sugar, half cup of water ; boil 
for a few minutes ; drop in the nuts and leave for ten min- 
utes ; remove from fire, stir till it thickens and clings to nuts. 
Spread on wax paper to cool. 

Mrs. Belle M. Jewett. 

SALTED ALMONDS. 

Blanch the almonds by pouring boiling water over them, 
let them stand a few minutes and drain. Do the same with 
cold water. Then remove the skins and dry them on a clean 
towel. The next day put them in a shallow pan, sprinkle 
liberally with salt, and put on pieces of butter as large as the 
end of a finger quite near together. Put in a hot oven. Watch 
them carefully, and when they begin to brown, shake them 
often until they are an even light brown. If too much salt is 
on them when done, place them in a clean towel and rub them. 

Mrs. J. H. Barbour. 

SALTED BRAZIL NUTS. 

To each cupful of blanched nuts add one teaspoon salad oil, 
let stand half an hour ; one tablespoon of salt to each cup of 
nuts, pinch of cayenne pepper to each quantity of salt, well 
mixed with nuts. Put in oven till brown. 

Mrs. Belle M. Jewett. 

SALTED PEANUTS. 

Shell and blanch raw peanuts ; cover with boiling water 
with a little salt and teaspoon butter to a quart. Boil half 
hour; take out nuts and drain. Brown in oven with olive 
oil. 

Mrs. J. F. Waterman. 



CHAPTER XXII. 



FOR THE PICNIC LUNCHEON. 

ANCHOVY BUTTER. 

Cream one-fourth pound (one-half cup) of butter. Beat 
into this, very gradually, the flesh of six anchovies, a table- 
spoonful of fine-chopped parsley, and tablespoonful of chop- 
ped capers. To prepare the anchovies, drain off the oil, pick 
off the fins, separate the two fillets from the bones, press the 
fish through a sieve, or mash very fine with a fork. Spread 
over slices of bread, or crackers. 

STUFFED EGGS. 

Take as many eggs as you wish, and boil twenty minutes. 
Remove the shells and cut in half, lengthwise, leaving the 
whites unbroken. Take out the yolks and powder them with 
a spoon ; mix with them butter, salt, pepper, mustard, vine- 
gar, and oil to taste, with chopped olives and a little chopped 
parsley. This makes a thick paste with which to fill the boiled 
whites. Press together and twist white paper about them. 

Mrs. R. Weber. 
PRESSED MEAT FOR LUNCHEON OR PICNIC. 

Boil together a ham and tongue. Cut off all fat, and chop 
together very fine ; dissolve one box gelatine, pour into it one 
coffee cup of the liquor meat was boiled in ; add to the chopped 
meat. Mix thoroughly and put in press. 

Mrs. Belle M. Jewett. 

POTTED MEATS. 

An excellent substitute for the expensive potted meat fill- 
ings can be made from the odds and ends of cold meat minced 
and seasoned with Worcestershire Sauce. Another appetiz- 
ing sandwich is made from cold sausage crushed fine and 
spread on the buttered side of a biscuit. Boiled fresh cod or 
salmon made into a mince or paste used in combination with 
egg is always palatable. Thin slices of cucumber that have 



FOR THE PICNIC LUNCHEON. 



235 



been upon the ice an hour or more are an addition to this 
filling. Good sandwiches can be made from all kinds of sal- 
ads, and their name is legion. 

veal loaf. 

Take three pounds of veal and one-half pound of smoked 
ham. Put through a meat chopper, carefully removing all 
shreds. Add one cup bread crumbs, half cup butter, two 
beaten eggs, a little salt and a teaspoon of good mixed sea- 
soning. iMold in loaf and bake two hours, basting as soon 
as there is sufficient liquid in the pan to do so. 

Florence Collins Porter. 

SANDWICHES. 

For winter sandwiches use chicken, tongue, ham, beef, mut- 
ton, duck, celery, caviar. For summer, cherries, pineapple 
and plums blend. Fruits should be chopped. The sandwiches 
may be cut in different shapes with an ordinary biscuit cutter, 
any style of crescent, which may be halved; the plain rounds 
may be halved or quartered. Plain finger shapes are always 
popular, and good sized squares are probably best of all for 
hungry picnickers. 

CHEESE AND NUT SANDWICH. 

A can of soft, rich cheese that you can mash walnuts in. 
Stir them well together (having chopped the walnuts) and 
spread between thin slices of bread a day old. Very nice. 

Mrs. E. C. Bangs, Pasadena. 
CHEESE SANDWICH. 

Grate desired amount of cream cheese, add a dash of cay- 
enne pepper and soften with a little melted butter. Spread 
rather thin between thin slices of buttered bread. 

Mrs. George Sinsabaugh. 
CHICKEN SANDWICH. 

Chop cold, cooked chicken very fine. Pound until smooth, 
adding gradually enough thick, sweet cream to make a paste. 
To each pint add a teaspoonful of salt, a dash of pepper, a 
teaspoonful of onion and a tablespoonful of lemon juice. Spread 
between thin slices of buttered bread. 

16 



236 



LANDMARKS CLUB COOK BOOK. 



CUCUMBER SANDWICH. 

Slice cucumbers that are small and thin. That there may be 
no large seeds, peel and slice as thinly as possible into ice wa- 
ter, and let them stand ten minutes. Drain very dry and place 
them between thin slices of bread which have been spread 
with mayonnaise dressing. 

T. S. W. 

EGG SANDWICH. 

Chop fine a very little onion and two hard-boiled eggs. 
Mix with salad dressing until a paste. Spread on thin slices 
of buttered bread. A little chopped cress may be used instead 
of the onion. 

Mrs. George Sinsabaugh. 

FIG SANDWICH. 

Scrape out the soft portion of a dozen figs, rejecting the 
skins ; rub this to a paste. Cut the thinnest slices possible, 
from a loaf of either white or brown bread ; butter and remove 
the crusts. Spread over the paste, roll the bread carefully, 
pressing for a moment until there is no danger of the roll 
opening. Then roll it in a piece of tissue paper, twisting the 
ends as you would an old fashioned motto, or it may be tied 
with a piece of baby ribbon. 

LETTUCE SANDWICH. 

Butter thin slices of bread, cover one slice with a crisp let- 
tuce leaf. Spread the leaf with mayonnaise dressing and lay 
on the other side of the sandwich. 

Mrs. George Sixsabai-gh. 
NUT AND CHEESE SANDWICH. 

Grind or chop walnuts or peanuts. Spread over thin slices 
of bread and sprinkle with Swiss cheese. 

Mrs. George Sinsabaugh. 

OLIVE SANDWICH. 

Chop or cut into small pieces one quart of ripe, split olives. 
Mix lightly with one-half pint of mayonnaise dressing and the 
yolks of two hard-boiled eggs, rubbed to a paste with two 
tablespoonfuls of thick, sweet cream. Season with paprika 
and a little salt, unless the olives are very salt. 

h c. w. 



FOR THE PICNIC LUNCHEON. 



237 



SARDINE SANDWICH. 

Mix yolks of hard-boiled eggs with equal quantity of sar- 
dines, rubbed to a paste. Season with lemon juice and spread 
on thin slices of bread. Cut in narrow strips. 

SHRIMP AND LOBSTER SANDWICH. 

One can meat chopped fine, equal part celery chopped fine, 
one teaspoon vinegar, arid pepper and salt to taste. When 
ready to serve, mix with one very small cup of stiff mayon- 
naise. Have your bread well buttered, put in a leaf of lettuce 
and spread with mixture. This portion makes thirty-six sand- 
wiches. 

Elizabeth Kerckhoff. 

WALNUT SANDWICH. 

Shell half a pound of English walnuts. Put the kernels 
into a pint of boiling water ; boil for a minute ; drain, and cover 
with stock; add a bay leaf, a few celery tops and a slice of 
onion. Cook gently for twenty minutes, drain and skim ; chop 
fine, add half a teaspoonful of salt and a dash of cayenne or 
paprika. Spread between thin slices of buttered bread. These 
are very nice served with lobster a la Newberg. 

WALNUT SANDWICH. 

Put nuts through a meat grinder, or chop them very fine; 
mix with salad dressing sufficient to make a paste. Spread on 
buttered bread. Peanuts may be used in the same way. 

Mrs. George Sinsabaugh. 



CHAPTER XXIII. 



INVALID COOKERY. 

ARROWROOT JELLY. 

One cup boiling water, two heaping teaspoonfuls arrowroot, 
two teaspoonfuls white sugar, three table spoonfuls blackberry 
cordial. Excellent for children with bowel trouble. 

Mrs. J. F. Conroy. 

APPLE WATER. 

One apple, one tablespoon sugar, one cup boiling water, 
one strip lemon peel. Wipe a large, sour apple and cut it with- 
out paring, into thin slices. Put them into a bowl with the 
lemon peel and boiling water ; cover it, and let it stand till 
cold. Add the sugar, and when dissolved strain it. 

RHUBARB WATER. 

One small stalk rhubarb, one cup boiling water, one strip 
lemon peel, one tablespoon sugar. Wipe the rhubarb, cut into 
pieces an inch long. Add lemon peel and boiling water. Let 
it stand till cold. Add sugar, and when dissolved strain it. 

BEEE EXTRACT. 

Soak finely-chopped lean beef in an equal weight of cold 
water for an hour, then gradually raise to a boiling point- 
Simmer for fifteen minutes and strain. 

QUICK BEEF TEA. 

Take a round steak (always the best piece of meat for in- 
valids), cut into pieces the size of your hand. Have ready 
a cup in hot water. Broil your steak quickly on both sides, 
turning quickly to retain the juice; broiling only enough to 
start the juice. Squeeze with a lemon squeezer the juice into 
the hot cup ; add a little salt, and carry to the invalid with 
the cup still in hot water, to prevent coagulation. 

Mrs. J. F. Conroy. 



INVALID COOKERY. 



239 



BARLEY BROTH. 

Wash well a cup of pearl barley ; pour over it a quart of 
water and let boil until the barley is quite soft. Strain off the 
water, salt and give to the patient several times a day. 

Carrie T. Waddilove. 

BARLEY WATER. 

A teacup of pearl barley to two quarts water; boil in a 
double porcelain boiler two and a half hours ; add one cup 
table raisins an hour before you remove from stove. It will 
look milky and thick. Squeeze the juice of three lemons in 
a pitcher, sweeten and salt to taste ; strain the hot barley wa- 
ter over the lemon ; pick out the raisins to add with the liquor. 
Throw barley away. Very acceptable to a fever patient. 

Mrs. Mossin. 

CURRANT ICE WATER. 

Press the juice from ripe currants, strain, add a pound of 
sugar to every pint of juice. The sugar may be dissolved 
either by stirring it in the juice in a saucepan over the fire, 
or putting it in bottles, setting them over the fire in a sauce- 
pan of cold water, allowing them to become gradually heated 
to a boiling point. When cold they should be taken out. 
corked, sealed, and put in a cool, dry place. Mix with ice 
water or Shasta water for a beverage. The juice of other 
acid fruits may be preserved in the same manner. 

FLOUR GRUEL. 

Put one pint milk on fire in double boiler. Mix one gill 
of cold water with one tablespoon flour, and add to the boil- 
ing milk. Cook twenty minutes, season with scant half tea- 
spoon salt ; strain and serve hot. If this is desired more nu- 
tritious, add half cup raisins, and a grating of nutmeg if pa- 
tient desires. 

Mrs. Mossin. 

OATMEAL GRUEL. 

Sprinkle one generous tablespoon of oatmeal with one quart 
boiling water; set where it will simmer two hours. Add 
salt, scant half teaspoon. Strain as hot as may be best for pa- 
tient. Fill a delicate cup half full of gruel; add half or quar- 
ter cup cream or milk. 

Mrs. Mossin. 



240 



LANDMARKS CLUB COOK BOOK. 



KOUMISS (SOMETIMES CALLED MILK BEER.) 

Into one quart of new milk put one gill of fresh buttermilk 
and three or four lumps of. white sugar. Mix- well and see 
that the sugar dissolves. Put in warm place to stand ten 
hours, when it will be thick. Pour from one vessel to another 
until it becomes smooth and uniform in consistency. Bottle 
and keep in warm place twenty-four hours ; it may take thirty- 
six in winter. The bottles must be tightly corked and the 
corks tied down. Shake well five minutes before opening. It 
makes a very agreeable drink, which is especially recommended 
for persons who do not assimilate their food, and for young 
children may be drunk as freely as milk. Instead of butter- 
milk, some use a teaspoonful of yeast. It is the standard bev- 
erage of the Tartars, who almost live upon it in summer, and 
is also used largely by the Russians. The richer your milk, 
which should be unskimmed, the better will be your koumiss. 

MILK PORRIDGE. 

Two dozen raisins quartered, two cups milk, one tablespoon 
flour, one saltspoon salt. Boil the raisins in a little water 
twenty minutes. Let the water boil away, and add the milk. 
When boiling, add the flour rubbed to a thin paste with a lit- 
tle cold milk. Boil eight or ten minutes. Season with salt, 
and strain before serving. 

MULLED BUTTERMILK. 

One quart buttermilk, one scant, rounded tablespoon flour. 
Put the buttermilk in a bowl ; place in a saucepan of cold wa- 
ter and put over the fire : stir slowly all the time. Mix the 
flour smooth with a little buttermilk or water ; when the but- 
termilk is a little more than lukewarm, stir in the thickening. 
Now stir thoroughly, watching closely, and when it looks as 
if full of fine grains as it runs from the spoon, remove from 
the fire, take out of the hot water and keep stirring for five 
or ten minutes. In order to make this successfully, the but- 
termilk must be fresh, and procured where churning is done 
frequently, so that it shall be good and sweet. 

Mrs. W. F. Marshall. 



INVALID COOKKRY. 



24] 



WINE WHEY. 

Three tablespoons milk ; when boiling, add one tablespoon 
port wine. Strain and sweeten to taste for invalids. 

EGGS FOR INVALIDS. 

One of the most delicate ways in which to prepare an egg 
for an invalid is to. beat the yolk and white separately until 
extremely light. Add a pinch of salt, pour into a china cup, 
which set in a saucepan of hot water, stirring constantly till 
scalded, but not cooked. When this is done slowly, the egg 
just thickens slightly, but puffs up until the cup is almost filled 
with the creamy custard. Set in the oven a moment and serve 
at once. 

Topeka Journal. 

OYSTER ROAST. 

Heat half pint oysters in their own liquor to boiling point, 
add one generous tablespoon butter, enough salt and pepper 
to season. Pour the oysters and liquor over a slice of hot 
toast. Serve at once. 

UNLEAVENED BREAD. 

Take graham, rye or oatmeal, add a very little salt, and 
water enough to make a batter as for griddle cakes ; beat 
and work it, the more the better; have your oven hissing hot; 
make a thin loaf about a quarter of an inch thick. 



CHAPTER XXIV. 



MENUS. 

BREAKFAST. 

Fruit. 

Cracked Wheat, with Cream. 
Broiled Lamb Chops. 
Baked Potatos. 
Rolls. Orange Marmalade. 
Coffee. 

BREAKFAST. 

Oven-broiled Quails. 
Raised Waffles ; Grape Jelly. 
Buttered Toast. 
Bread-crumb Griddles. 
Fruit. 

BREAKFAST. 

July — 

Grapefruit. 
Wheaten Grits ; Cream. 
Fried Calves' Brains, Cream Sauce. 
Coffee Cake. Buttered Toast. 
Coffee. 

Henrietta J. Wigmore. 

BREAKFAST. 

Fruit. 

Malt Breakfast Food, with Cream. 
Omelette with Kidney. 
Lamb Cutlets, Broiled. 

Country Sausages. 
Potatos, Maitre d'Hotel. 
Coffee. 

Mrs. M J. Conn ell . 



MENUS. 



243 



THANKSGIVING BREAKFAST 

(New England) 

Chicken Pie. 
Biaked Potatos. 
Baked Sweet Apples. 
Coffee. 

SOUTHERN BREAKFAST. 

Fruit. 

Oatmeal in Molds, and Whipped Cream. 
Broiled Chicken. Corn Meal Muffins. Potato Puff. 
Coffee. Chocolate. 
Waffles and Maple Syrup. 

Mrs. Jerry Conroy. 

SPRING LUNCHEON. 

Grapefruit. 
Stuffed Olives, Salted Almonds. 
Iced Bouillon. 
Soft-shelled Crabs. Sherry. 
Timbales of Sweet-breads, with Peas. 
Asparagus. Sauce Hollandaise. 
Squab on Toast ; Hominy Croquettes. 
Tomatos, filled with chopped Cucumber and Mayonnaise. 
Cheese Biscuit. 
Strawberry Mousse. 

Petits Fours. 
Creme de Menthe. 

Coffee. Miss M . N. Ryan. 

AN EASTER LUNCHEON. 

Grapefruit. 

Served in nest of orange leaves and blossoms. 
Bouillon. 
With Poached Egg in each cup. 
Deviled Crab. 
Iced Cucumbers. 
Chicken Timbales. 
Peas and Beaten Biscuits. 
Frozen Eggnog. 
Broiled Squab. 
Creamed Potato. Asparagus. 
Ice Cream, individual egg-sihaped molds, served in 
spun sugar nests. 
Coffee. 

Creme de Menthe. M rs. o. w. childs. 



244 



LANDMARKS CLUB COOK BOOK. 



OCTOBER LUNCHEON. 

Grapefruit. 
Bouillon, with Whipped Cream. 
Salted Almonds. Olives. Celery. 
Broiled Lake Trout, Marble Potatos. 
Cucumber Salad, French Dressing. 
Small Tenderloins, Bernaise Sauce ; Sweet Peas. 
Fruit Salad. 
Teal Ducks, Currant Jelly. 
Asparagus, Mayonnaise. 
Ice Cream in Meringues. 
Fruits. 

Coffee. mrs. A. Haas. 

OCTOBER LUNCHEON. 

A round table, a cut-glass bowl of American Beauty roses 
for the center, with a perfect rose with foliage laid on the 
cloth occasionally. 

Half a small cantaloupe. 

Bouillon in cups. 

Crabs a la Diable, served either in clam shells or porcelain 
shells. With these serve California olives and a brownbread 
and butter sandwich. 

Broiled chicken with mushrooms ; spiced peaches ; browned 
sweet potatos ; stuffed peppers ; — stuffed with green corn. 

A celery salad. 

Individual strawberry and vanilla ices in the form of roses; 
sunshine cake. 

Fruits — oranges, grapes, black cornichon, naming tokay 
and muscatel. 

A cup of chocolate with a cream puff. M rs. i. n. van nuys. 

MIDWINTER LUNCHEON IN SOUTHERN CALIFORNIA. 

California Oyster Cocktails. Sauterne. 
Creme a la Reine. 
Crab a la Francaise. Pickles. 
Mushrooms on Toast, Brown Butter Sauce. 
Fried Chicken. New Potatos. Olives. 
Grapefruit Punch. 
Broiled Teal Duck. Green Peas. Celery. 
Chestnut Salad. Pimiento Sandwiches. 
Fried Bananas, Sauce au Rhum. 
Biscuit Glace. White Cake. 
Candies. 

Black Coffee. M rs. George J. Denis. 



MENUS. 



245 



A SIMPLE SEASIDE LUNCHEON. 

Razor Clam Cocktails. 
Bouillon, with Croutons. 
Lobster Farci ; Sliced Cucumbers. 
Chicken and Mushroom Patties ; Green Peas. 
Crab Salad, with Mayonnaise in tomato cups. 
Water Biscuit. Salted Almonds. 
Pineapple Tapioca : 'Whipped Cream. 

Coffee. Cake. Mary h . hunt. 

luncheon. 

Chicken Broth in Cups. 
Eggs, Columbus Style. 
Sweet-bread, Yilleroy Sauce. Green Peas. Buttered. 
Broiled Quails. Lettuce Salad. 
Parfait with Chocolate. Macaroons flavored with Lemon. 

Small cup of Coffee. MRS . m. j. conneli . 

LUNCHEON. 

Fruit Relish. 

(Bananas, pineapple, oranges, sliced very thin, covered with 
sugar and sherry : served very cold). 
Clear Broth ; Salted Crackers. 
Deviled Fish : slices of Bread and Butter ; Olives. 
Creamed Sweet-bread Patties. 
French Chops ; Potato Croquettes ; French Peas ; Hot 
Biscuits : Telly and Pickles. 
Artichokes (served hot in a napkin) ; Mayonnaise. 
Dressing: Cheese Wafers. 
Ice Cream, served with Strawberries. Cake. Candy. 
Coffee. Cheese. Crackers. 
Creme de Menthe. 

Mrs. John Hubert Norton. 

LUNCHEON. 

Crab Soup. 
Fried Chicken. 
Baked Potatos. Green Peas. 
Lettuce Salad, Tomato Telly ; Mayonnaise Dressing. 
Peach Cream. 
Coffee. 

LUNCHEON MENU (FOREIGN). 

Shirred Eggs. 
Risotto. 
Cold Meats. Salad. 

Fruit. Cheese. dr. w. jarvis barlow. 



246 



LANDMARKS CLUB COOK BOOK. 



LUNCHEON MENU ( FOREIGN). 

Hors d'Oeuvres. 
Spaghetti a l'ltalienne. 
Mutton Cutlets ; Saute Potatos. 
Fruit and Cheese. 

Dr. W. Jarvis Barlow. 

DINNER. 

Potage. 
Terrapin Soup, a la Reine. 
Poisson. 

Boiled Salmon, Anchovy Sauce. 
Cucumbers. Potato Hollandaise. 
R el eves. 

Filets de Boeuf, aux Champignons. 
Entree. 

Chicken Croquettes ; Green Peas. 
Celery. Asparagus. 
Game. 

Wild Duck, Currant Jelly. 
Dessert. 

Charlotte Russe. Rum Jelly. Chocolate eclairs. 
Coffee.' 

Mrs. J. G. Chandler. 

DINNER. 

Consomme Imperial. 
Oysters on Half Shell. 
Terrapin a la Maryland. 
Sauterne. 
Chicken vol au vent, au Royal. 
Fillet of Beef. 
Potato Balls. Fresh Mushrooms on Toast. 
Champagne. 
Ginger Sorbet. 
Canvas- 1" ack Duck. 
Marie Antoinette Salad. 
Individual Ices. Cake. 
Coffee. Liqueur. 

Pecans. 
Hors d'Oeuvres. 
Salted Almonds. Pecans. 
Olives. Pickles. 

Mrs. O. W. Childs. 



MENUS. 



247 



DINNER. 

Blue Points on Half Shell. 

Soup. 

Chicken Gumbo, a la Creole. 
Fish. 

Broiled Smelts, Tartar Sauce. 
Entree. 

Chicken Croquettes. Stuffed Olives. 
Creamed Sweet-breads; Green Peas. 
Sorbet. 
Pineapple Ice. 
Roast. 

Turkey, stuffed with Oysters; Cranberry Sauce. 
Boiled Onions, family style ; Fried Sweet Potatos. 
Game. 
Birds, or Roast Duck. 
Lettuce Salad. Cheese Balls. 
Dessert. 
Nesselrode Pudding. 

Coffee. Mrs- Frederick C Howes. 

DINNER. 

Consomme Duchesse. Creme of Celery. 

Fillet of Sole, in cases. 
Cucumber Salad with Cream Dressing. 
Supreme of Chicken, Toulouse style. 
Saddle of Lamb., Roasted. 
Potatos Waldorf. Stuffed Green Peppers. 
American Sherbet. 
Roasted Partridge. 
Chiffonade Salad. 
Mousse of Chestnuts. 
Cream Puffs. 

Coffee. Mrs> m j. connell. 

DINNER FOR EIGHT PEOPLE. 

Mushroom Soup. 
Boiled Salmon, with Stuffed Cucumbers. 
Saddle of Mutton. 
Peppers a la Mexicaine. 
Green Corn Custard. 
Currant Telly. Stuffed Olives. 
Lettuce Salad with Tomato Jelly. 

Burnt Almond Charlotte. 
Cheese Danieto. Black Coffee. 

Mrs. Hugh Vail. 



248 



LANDMARKS CLUB COOK BOOK. 



SOUTHERN DIXXER. 

Mint Julep. " - 
Soup ( Brown ) ; ^read. 
Scalloped Oysters ; Rolls. 
Chicken Croquettes ; Peas. 
Beef a la Mode: Vegetables. 
Sweet-bread Salad. 
Ice Cream. Pound Cake. Marble Cake. 
Coffee. Pickles. Olives. Candy. 
Wines. 
Sherry with Soup. 
Sautcrne with Fish. 
Champagne with ^Dinner. 
Brandy with Coffee. 

Mrs. Jerry Coxroy. 
SOUTHERN CHRISTMAS DIXXER. 

Clear Soup. 
Fried Oysters. Crackers. 
Smothered Quail. 
Roast Turkey. Roast Pig. Potatos. 
Cranberries. Corn Pudding. 
Chicken Salad. 
Plum Pudding. 
Coffee. Brandy. Celery. 
Pickles. Olives. Candy. 

Mrs. Jerry Coxroy. 

SOUTHERN SUPPER. 

Fried Chicken. 
Corn Meal Balls. Corn Pudding. 
Stuffed Ham. Scalloped Eggs. 
Potato Salad. 
Preserved Peaches. Brandied Cherries. 
Peach Ice Cream. Fruit Cake. 
Beaten Biscuit. Sally Lunn. 
Coffee. Chocolate. 

Mrs. Jerry Coxroy. 



CHAPTER XXV. 



MISCELLANEOUS. 

CAMPHOR ICE. 

One-half ounce gum camphor with alcohol enough to dis- 
solve it, one-half ounce white wax, one-half ounce vaseline 
jelly. Put all together in a tin cup; heat enough to melt 
thoroughly. 

SUBSTITUTE FOR CREAM IN COEEEE. 

Beat the white of an egg, put to it a small lump of butter 
and pour the coffee into it gradually, stirring it so that it 
will not curdle. It is difficult to distinguish this from fresh 
cream. Many drop a tiny piece of sweet butter into their cup 
of hot coffee as a substitute for cream. 

COED CREAM. 

Oil sweet almonds, seven ounces, French rose water four 
ounces, spermaceti two ounces, white wax 240 grains. Melt 
the wax and spermaceti, both shaved 1 fine, with the oil. When 
nearly cold, beat in the rose water with a Doan egg beater, 
being careful not to let it separate. Benzoin or attar of rose 
may be added. 

J. F. W., Santa Barbara. 

SILVER POIylSH. 

Alcohol six ounces, aqua ammonia half ounce, soft water 
three ounces ; electro silicon to make it the consistency of 
cream. Keep the bottle tightly corked. Apply with a soft 
cloth and rub off when dry. 

J. F. W., Santa Barbara. 

JAVA WATER. 

One pound chloride lime, two pounds sal soda, fourteen 
quarts boiling water. Strain and bottle for use. This will 
remove fruit and wine stains. Dip in the water a few mo- 
ments until the stain disappears. It must be well rinsed in 
cold water before putting into hot. 

Mrs. J. G. Mossin. 



250 



LANDMARKS CLUB COOK BOOK 



FURNITURE POLISH. 

Dissolve four ounces shellac in one quart ninety-five per 
cent alcohol ; to this add one quart linseed oil and one pint of 
turpentine. When mixed, add four ounces sulphuric ether 
and four ounces aqua ammonia. Mix thoroughly before 
using. Apply with a sponge and rub until the polish appears. 

H. C. W. 

CLEANING SOLUTION. 

One gallon deodorized benzine, half ounce each of ether and 
chloroform, one ounce alcohol. Can be used for cleaning 
gloves, lace or silk goods. Will not leave a ring. 

Mrs. J. G. Mossin. 

SOAP BARK FOR CLEANSING. 

Steep ten cents' worth (two ounces) of soap bark in a 
gallon of water. Strain and wash the goods in the usual 
way. Steep the same bark a second time for a rinsing water. 
All grease will be removed. Dampen and press. 

Mrs. J. G. Mossin. 

TO CLEAN BRASSWARE. 

Ten cents' worth of oxalic acid dissolved in a pint of hot 
water. Bottle, label and keep out of the reach of children, 
as it is a deadly poison. Pour a little in a cup and apply with 
a swab. Be sure not to allow the acid to touch the hands. 

Mrs. E. B. Millar. 

TO TAKE PAINT OUT OF WASH CLOTHING. 

Equal parts of ammonia and turpentine will take paint out 
of clothing, no matter how dry or hard it may be. Saturate 
the spot two or three times, then wash out in soap suds. 

Mrs. E. B. Millar. 

TO REMOVE FRUIT AND OTHER STAINS FROM THE HANDS. 

Use half a lemon; rub the spots thoroughly, then wash in 
soap and water. 

Mrs E. B. Millar. 

TO REMOVE INK STAINS FROM FINGERS. 

Take a common sulphur match, wet it and rub over the ink 
spots ; then wash the hands in soap and water. The spots 
will all disappear. 

Mrs. E. B. Millar. 



MISCELLANEOUS. 



251 



TO REMOVE INK STAINS FROM CLOTHING. 

Dip the spots in pure melted tallow. Wash out the tallow, 
and the ink will come out. 

Mrs. Koepfli. 

TO SET COLORS IN FABRICS. 

Calicoes and chambreys will not fade if before the first 
washing they are soaked in a bucket of cold water contain- 
ing one tablespoonful of sugar of lead. 

PROPORTIONS. 

Five to eight eggs to one quart of milk for custards. 
Three to four eggs to one pint of milk. 
One saltspoonful of salt to one quart of milk for cus- 
tards. 

One teaspoonful or less of vanilla to one quart of milk for 
custards. 

Two ounces gelatine to 13^ quarts of liquid. 
Three heaping teaspoon fuls baking powder to one quart 
of flour. 

One even teaspoonful baking powder to one cupful of flour 
One teaspoonful soda to one pint sour milk. 
One teaspoonful soda to half pint molasses. 

WEIGHTS AND MEASURES. 

Four gills-— one pint: 

Two pints — one quart. 

Four quarts — one gallon. 

Sixteen ounces — one pound. 

Half kitchen cupful — one gill. 

One kitchen cupful — half pint, or two gills. 

Four kitchen cupfuls — one quart. 

Two cupfuls granulated sugar, 2Y2 cupfuls powdered sugar 
— one pound. 

One heaping tablespoonful sugar — 1 ounce. 

One heaping tablespoonful butter, butter size of an egg — 
two ounces, or quarter cupful. 

One cupful butter — half pound. 

Four cupfuls flour, one heaping quart — one pound. 

Eierht round tablespoonfuls of dry material — one cupful. 

Sixteen tablespoonfuls of liquid — one cupful. 



INDEX 



Abalone Fritters 30 

Ajiaco 1 

Albondigas, Peruvian 3 

Almond Charlotte 154 

Cream Cake 177 

Paste 13 

Pudding 126 

Spatello 183 

Almonds, Salted 233 

Anchovy Butter 234 

Catsup 200 

Eggs 115 

Angel Pudding 126 

Angels on Horseback 74 

Apple Jelly 193 

in Jelly 154 

Pudding 126, 134 

Water 238 

Apricot Jam 194 

Marmalade 194 

«weet Pickle 200 

Arrowroot Jelly 238 

Ato'e de Pina 12 

Bachelor's Buttons 183 

Banana Cream — 154 

Float 154 

Layer Cake 177 

Bananas, Baked 94 

Banbury Cakes 183 

Tarts 146 

Barlev Broth 239 

Water 239 

Beans * 95, 96 

Beef 49-53 

Extract 238 

Tea 238 

Beverages 221-227 

Bifstek a la Chorillana 3 

Bird's Nest Pudding 127 

Biscuit 217 

Blackberry Cordial 227 

Boston Brown Bread 215 

Bouillon 20 

Brazil Nuts, Salted 233 

BREAD, ROLLS, etc 211-220 

Bread 211 

Brown 215 

Corn 215, 216 

Cream 213 

Egg 216 

Graham 216 

Rye , 212 

Spider 216 

Sticks 212 

Unleavened 241 

Whole Wheat ,213 

Rolls, Biscuit, etc. 

Biscuit, Baking Powder ...217 

Beaten 217 

Graham 218 

Buns 213 

Corn Floppers 220 

Crackers, Graham 

Fritters 220 

Gems 218 

Griddle Cakes 220 

Johnny Cakes 218 



Bread, Rolls, etc., cont'd. 

Muffins, Cornmeal 218 

Cracked Wheat 216 

Mush 218 

Squash 219 

Pop-Overs 218 

Puffs, Breakfast 217 

German 218 

Rolls 213 

Parker House 214 

Potato 214 

Rusks 217 

Sally Lunn 214 

Short Cake, Scotch 219 

Spat-outs, Rhode Island... 220 

Waffles 219, 220 

Broth, Chicken 22 

Clam 22 

Scotch 27 

White 29 

Brown Bread 215 

Brussels Sprouts .97 

Buns 213 

Bunuelo® 10 

Burnt Almond Charlotte 154 

Buttermilk, Mulled 240 

Cabbage 97 

Cajeta de Camote y Pina 12 

de Leche 12 

de Celaya 13 

CAKE 164-192 

General Directions 164 

Loaves : 

Helia Thaxter 165 

Chocolate 165 

Chocolate Nut 166 

Cocoanut 166 

Coffee Kuchen 166 

Dough 166 

Eggless White 167 

English Walnut 167 

Excellent 167 

Federal 167 

Fruit, English 167 

Black 168 

Hazelnut 168 

Kentucky Silver 168 

Kittle' s 168 

Leb Kuchen 169 

Marble 169 

Nut 169 

Orange 169 

Pound 170 

Premium 170 

Queen's 170 

Raised 171 

Raisin 171 

Salem Election 171 

Sand 172 

Schwartz Brod 172 

Snow 173 

'Snowball 173 

Soft Gingerbread 172 

Spice .. 173 

Sponge 174 

Sultana 175 

Sunshine 175 



254 



CAKE— Loaves, cont'd. 

Velvet 176 

Walnut 176 

Wedding- 176 

White Perfection 176 

Layer Cakes 177-181 

Almond Cream 177 

Banana 177 

Chocolate 177 

Cocoanut 177 

Coffee 178 

Cream 178 

Fig- 178 

French Cream 179 

Maple Sugar 179 

Marshmallow 179 

Nut 180 

Orange 180 

Pineapple 180 

Ribbon 180 

Spice 181 

White Mountain 181 

Icings 

Boiled 182 

Caramel 182 

Gelatine .182 

Chocolate 182 

Marshmallow 183 

Small Cakes, Cookies, etc. 

Almond Spatello 183 

Bachelor's Buttons 183 

Banbury Cakes 183 

Chocolate Balls 184 

Cookies 

Aunt Louise's 183 

Molasses 184 

Oatmeal [i84 

Peanut 185 

Cream Cakes 1^5 

Cream Puffs 185 

Hermits 186 

Jumbles 187 

Fruit 186 

Macaroons 187 

Maids of Honor- 187 

Nut Patties 188 

Queen Cakes 188 

Rocks 

Rock Cakes 188 

Shrewsbury Cakes 189 

Victoria Cakes 189 

Walnut Wafers 189 

Calabacitos con Chile Verde 14 

Calabacitos con Queso 14 

Calf's Head 54, 56 

Camotes con Dulce 11 

Camphor Ice 249 

Canape, Sardine 79 

Candied Peaches 11 

Rose Leaves 232 

Violets 232 

CANDY 

Chocolate Caramels 229 

Creams 228 

Macaroons 230 

Cream Walnuts 229 

Fudge 230 

Kisses 230 

Molasses 231 

Peanut Brittle 231 

Peppermints 232 

Pinoche 231 

Pop Corn Balls 232 

Canning Fruit 193 



PAGE 

Capirotada 15 

Caramel Ice Cream 150 

Cake Filling 182 

Carne con Chile 14 

Carne en Adobo 5 

Carrot Fritters 74 

Carrots 98 

Catsup. Anchovy 200 

Cauliflower 98 

Champagne Cup 224 

Punch 224 

Cheese 122-125 

Balls 122 

Biscuits 122 

Croquettes 123 

Danietto 123 

English Monkey i25 

Fingers ^ 123 

Fondue 123 

Patties 124 

Ramekins 124 

Sandwich 235 

Souffle 124 

Straws 125 

Wafers 124 

Cherries. Brandied 194 

Cherry Pudding 127 

Chestnut Mousse 151 

Pudding 128 

Chestnuts. Boiled 98 

Chicken. Broiled 38 

en Fricassee 38 

Fried 38 

a la Marengo 39 

a la Pacheco 39 

Pie 39 

Roast 40 

Sandwich 235 

Souffle 40 

Supreme of 40 

Toulouse Style 40 

a la Terrapin 41 

Chiffonade 65 

Chile con Carne 8 

con Huevos 15 

Sauce 200 

Bernalillo 17 

Mexican 7, 8 

for Tortas 125 

Chiles Rellenos 9 

con Carne 15 

con Queso 15 

Chocolate 222 

Balls 184 

Cake 165, 177 

Caramels 229 

Icing 182 

Macaroni 160 

Macaroons 230 

Parfait 152 

Potatos 160 

Pudding 128 

Chonzo 16 

Chow-Chow 201 

Chupe 1 

Chutney 202 

Citron Preserve 194 

Claret Cup 223 

Cocada 11 

Cocoanut Cake 166, 177 

Pie 140 

Codfish in Cream , 30 

Coffee 221 

Cream 155 



INDEX. 



255 



PAGE 

Coffee, cont'd. 

Cake 178 

Kuchen 166 

Vienna 221 

Colache 16 

Cold Cream 249 

Cookies 184, 185 

Corn Bread 215 

Green 99 

Omelet 99 

Scalloped 99 

Crab Cakes 30 

Creole 30 

Soup 23 

Crabs. Deviled 77 

Cranberries 195 

Cream Cakes 185 

Layer Cake 178 

Pie 140 

Puffs 185 

a la Reine 23 

Croquettes 74 

Chicken 75 

Fish 75 

Lobster 76 

Macaroni 76 

Crullers 190 

Cucumber Pickles 203 

Salad 66 

Sandwich 236 

Sauce for Meat 86 

Cucumbers, Baked 100 

Currant Ice Water 239 

Pie 141 

Curried Eggs 116 

Curry 76, 100 

Custard Pie 141 

Danietto Cheese 123 

Date Pudding 128 

Delicate Pudding 129 

DESSERTS 14S-160 

Apple in Jelly ..154 

Banana Cream 154 

Banana Float : 154 

Burnt Almond Charlotte 154 

Chocolate Macaroni 160 

Chocolate Potatos 160 

Coffee Cream 155 

Duchess Cream .155 

Gotter Speisa 155 

Hamburg Sponge 155 

Ice Creams 148-152 

Lemon Cream Sponge 156 

Lemon Jelly 156 

Marshmallow 156 

Mint Jelly 156 

Orange Cream 157 

Float 157 

Oranges with Jelly 157 

Peach Cream 157 

Prune Charlotte 158 

Prune Whip 158 

Raspberry Sponge 158 

Rose Custard .....158 

Russian Cream 158 

Sherbets 153 

Spanish Cream 159 

Strawberry Cream 159 

Swiss Cream 159 

Tapioca Custard 159 

Trifle 160 

Velvet Cream 160 

Doughnuts 190, 191 

Drawn Butter 86 



PAGE 

Duchess Cream 155 

Ducks. Wild 41 

Fried Teal ^2 

Egg Nog 226 

Plant 100 

Sandwich 236 

EGGS 114-121 

Anchovy 115 

with poached 115 

Baked 115, 116 

Boiled 114 

and Cream 117 

Columbus 116 

Curried 116 

French 117 

Pried us 

a la Gitana us 

for invalids 941 

Omelet 115 

Cheese 120 

with Kidney .120 

Rum 120 

in Peppers 119 

Poached 114 

in Chile .'...119 

al Pomadoro 119 

Scalloped y>Q 

Scrambled 120 

Stuffed 234 

with Tomatos ...119 

Tortas de Huevos i?l 

Election Cake 171 

Enchiladas 8, 16 

English Fruit Cake '.167 

Monkey 125 

Walnut Cake 167 

ENTREES 74-84 

Angels on Horseback 74 

Carrot Fritters 74- 

Chicken Patties 74 

Chicken a la Terrapin 74 

Croquettes 74 

Chicken 75 

» Fish 75 

Lobster 76 

Macaroni 76 

Curry of Dressed Meat 76 

Deviled Crab 77 

Ham Patties 77 

and Potato Pudding 78 

and Rice 78 

Hungarian Dish 78 

Kidneys, Stewed 78 

Pigs in Blankets 79 

Potato Patties 79 

Sardine Canape 79 

Shrimps, Deviled 79 

Woodcock, Scotch SO 

Sweet-breads, Creamed SO 

Lambs' SI 

Patties 80 

a la Roumage 80 

Tamales, Mock 81 

Terrapin, Imitation SI 

Timbale, Fish S2 

Halibut 82 

of Hare S3 

of Salmon S3 

Tripe with Onion Sauce S3 

Venison Soy 84 

Escabechi 56 

Farina Pudding 129 

Federal Cake 167 



256 



INDEX. 



PAGE 

Fig Cake 178 

Jam iy5 

Marmalade 196 

Preserve 195 

Pudding- 129 

Sandwich 236 

FISH 30-37 

Abalone Fritters 30 

Codfish in Cream 30 

Crab Cakes 30 

Creole 30 

a la Francaise 30 

Creamed 31 

Herring-, Marinade 31 

Lobster Chops 32 

Creamed 32. 33 

with Curry 32 

Cutlets 33 

Newberg 33 

Ramekins 34 

Oysters, Delmonico 34 

Fricasseed 34 

Fried 34 

a la Poulette 35 

Rarebit 35 

Scalloped 35 

Roe 35 

Salmon. Baked 36 

Boiled 36 

Loaf 36 

a la Mold 36 

Scalloped 31 

Shrimns. Fricassee of 37 

Sole, Fillet of 37 

Flopners, Corn 220 

Fondue, Cheese 123 

Forcemeat for Chicken 40 

Francetelli's Seasoning 87 

Friioles 9 

Fritters 190, 220 

Frogs' Legs 37 

Frosting 181 

Frozen Pudding 150 

Fruit Cake ; 168 

Mousse 168 

Salad 66, 67 

Galloria 6 

Game 41-46 

Gato de Liebre 5 

Gelatine Frosting 182 

Gems 218 

Gingerbread 172, 192 

Ginger Cakes 192 

Crisps 191 

Sherbet 153 

Snaps 191 

Glue Wine 226 

Golden Pie 141 

Goose, Roast 42 

Gotter Speisa 155 

Graham Bread 216 

Crackers 220 

Grapes, Pickled 205 

Greengage Jam 196 

Griddle Cakes 220 

Gruel, Flour 239 

Oatmeal 239 

Guava Paste 196 

Guaxolote en Mole Verde 7 

Guiso 4 

Gumbo, Chicken 22 

File ..... 23 



PAuE 

Ham 57 

Patties ""77 

and Rice 78 

Hare, Fillets of '...'43 

Forcemeat for 44 

Jugged 43 

Roast Belgian .43 

Hazelnut Cake 168 

Hermit Cakes 186 

Hoe Cake 217 

Hop Yeast 212 

Huatia 3 

Hungarian Dish 78 

Ice Cream , 148 

Caramel 150 

Chocolate Parfait 152 

Frozen Pudding 150 

Lemon Frappe 150 

Maple Parfait 152 

Mousse, Cafe 151 

of Chestnut 151 

Fruit 152 

Strawberry 152 

Peach 150 

Prune 150 

Tapioca ■ 151 

Vanilla 151 

Iced Tea 222 

Icings 181, 182 

Indian Pudding 126, 130 

Ink Stains 250, 251 

Invalid Cookery 238 

Jam, Apricot 194 

Fig 195 

Greengage 196 

Loquat 197 

Nectarine 197 

Pineapple and Apricot 198 

Rhubarb and Orange 198 

Java Water 249 

Jelly, Making 193 

Apple 193 

Rhubarb 198 

Johnny Cake 218 

Julep, Mint 223 

Jumbles 186, 187 

Kentucky Silver Cake.. 168 

Kidneys, Stewed 78 

King of Puddings 130 

Kittie's Cake 168 

Koumiss 240 

Lamb Cutlets 58 

Saddle of 58 

Leb Kuchen 169 

Leche de Pina 14 

Lemonade 222 

Lemon Cream Sponge 156 

Frappe 150 

Jelly 156 

Marmalade 196 

Pickle 205 

Pie 142 

Pudding 130 

Sherbet 153 

Lettuce Salad 67, 68 

Sandwich 236 

Lobsters 32-34 

Lomito 2 

Loquat Jam 197 

Macaroni 101 

Macaroons 187 

Macaroon Tarts 146 

Maids of Honor 187 

Maple Parfait 152 



INDEX. 



257 



PAGE 

Maple Sugar Cake 179 

Marble Cake 169 

Marinade 89 

Herring- 31 

Marmalade, Apricot 194 

Fig- 196 

Lemon 196 

Orange 197 

Marshmallow Cake 179 

Desserts 156 

Icing 183 

Mayonnaise Salad Dressing 73 

Sauce for Meats 88 

MEATS- 48-62 

General Directions 48 

Beef 

a la Mode 50 

Fillets of 51 

Gateau of 52 

Omelet Loaf 51 

Pot Roast 53 

Roast 49 

Saute 52 

Tagliarini 53 

Tongue 53, 59 

Beefsteak and Onions 52 

Pie 52 

Calf's Head. 54-56 

Escabechi 56 

Ham, Boiled 57 

Sauces with 57 

Stuffed 57 

Lamb Cutlets 58 

Saddle of 58 

Mutton Cutlets 58 

Pigs' Feet 58 

Stuffed 58 

Sausages 59 

Terrapin, Mock 59 

Veal Birds 60 

and Ham Pie 60 

. Olive Pie 61 

Stewed 62 

Menus 224-248 

Migas 5 

Milk Porridge 240 

Mince Pie 143, 144 

Mint Jelly 156 

Julep 223 

Miscellaneous 249 

Molasses Candy 231 

Mousse 151, 152 

Muffins 218 

Mushrooms 102 

Soup 25 

Mustard Dressing 68 

Mutton 58 

Nasturtiums ...102 

Sauce for Meats 89 

Nectarine Jam 197 

Nut Jumbles 187 

Patties 188 

Oatmeal Gruel 239 

Okra ....102 

Gumbo 26 

Olive Sandwich 236 

Sauce 89 

Stuffed 210 

Omelets 115, 120 

Onions, Baked 103 

Orangeade 223 

Orange Cake 169, 180 

Cordial 223 

Cream 157 



PAGE 

Orange, cont'd. 

Float 157 

with Jelly 157 

Liqueur 223 

Marmalade 197 

Pudding 131 

Wine 226 

Ostras de la Buena Mujer 7 

Oysters 34, 35 

Oyster Cocktails 206 

Plant iii- 
Puree 27 

Roast 241 

Soup 27 

Oxtail Soup 27 

Pan Relleno 16 

Papas con Aji 5 

Papas Rellenos 2 

Parsnips 103 

Pa'rtridges 44 

PASTRY L38-147 

General Directions 138 

Pies 

Apple Custard 141 

Berry 140 

Cocoanut 140 

Cream 140 

Currant 141 

Custard 141 

Golden 141 

Lemon 142 

Mince 143, 144 

Raisin 145 

Rhubarb 145 

Squash 145 

Tutti Frutti 145 

Tarts, Banbury 146 

Cheese 146 

Lemon 146 

Macaroni 146 

(Sand 147 

Patitas con Mani 4 

Patties 

Cheese 124 

Chicken 74 

Ham 77 

Nut 188 

Potato 79 

Peaches, Brandied 197 

Candied 11 

Pickled 207 

Peach Cream 157 

Ice Cream 150 

Preserve ..197 

Pudding 132 

Peanut Brittle 231 

Peanuts, Salted 233 

Peas 103 

Pears, Pickled 207 

Pecans, Grilled 233 

Peppers 104-106 

Pepper Pudding 132 

Peruvian Albondigas 3 

Pichones Borrachos 6 

PICKLES 

Apricots 200 

Cucumber 203, 204 

Fig 204, 205 

French 204 

Grape 205 

Lemon 205 

Mixed 206 

Peaches 207 

Pears 207 



258 



IXDEX. 



PAGE 

Pickles, cont'd. Puddings, cont'd. 

Pineapple 206 Prune Souffle . 

Plum Bungo 207 Rothe Groetse 

Salza - 209 Snow 

Spiced Currants 209 Sour Cream 

Fig-s 209 Spanish 

Peaches 209 Spiced Pace 

Plums 210 Sponge 

Tomato 210 Sugar Flake 

Sweet 200, 210 Thanksgiving Plu 

Tomato 207 Virginia , 

Tomato Soy 208 Walnut 

Walnuts 208 Pudding Sauces 

Picnic Luncheons 234-237 Apricot 

Pig. Stuffed 58 Bischoff 

Pigs' Feet 58 Cream 

Pigeons 44. 45 Delicate 

Pineapple Cake 180 Fruit 

Jam 198 Hard 

Pudding 132 Lemon 

Sherbet 154 Molasses 

Pinoche 231 Pineapple 

Piquant Sauce 90 Wine 

Plum Bungo 207 for Stewed Fruit 

Pudding 133. 136 Puffs. Breakfast 

Polish. Furniture 250 German 

Silver 249 Punch 

Polios de la Bella Mulata 6 Champagne 

Pop-overs 218 Empire 

Porridge. Milk 240 Fruit 

Potato Pudding 133 Grape-Fruit ... 

Potatoes 106, 108 Ohio 

Pot Roast 53 White 

Potted Meats 234 Quails 

Poultry 38-41 Queen Cakes 

Pound Cake 170 Queen's Cake .. 

Premium Cake 170 Quesadillas de Prisa 

Preserve, Citron 194 Quince Preserve 

Fig 195 Rabbit, Jugged 

Peach 197 Raised Cake ... 

Quince 19S Raisin Cake 

Pressed Meat 234 Raisin Pie 

Prune Cream 157 Ramekins. Cheese 

Charlotte 158 Ranfanote 

Ice Cream -. 151 Raspberrv Shrub 

Souffle 133. 134 Sponge' 

Whip 158 Vinegar 

PUDDINGS Rhubarb Jam .... 

Almond 126 Jellv 

Angel 126 Pi e 

Apple 126, 134 Water 

Apple, Scalloped 134 Ribbon Cake 

Banana 1-7 Rice 

Bird's Xest 127 Rissotto a la Milane 

Black 127 Rock Cake .... 

Bread 127 Rocks 

Cherry 127 Rolls 

Chestnut 12S Parker House 

Chocolate 12S Potato 

Date 128 Rose Custard .. 

Delicate 129 Leaves. Candied 

Farina 129 Rothe Groetse . 

Fig 129 Rusks. Tea .... 

Indian 126, 130 Russian Cream 

King of 130 SALADS 

Lemon • 130 Apple and Celery 

Lemon Tapioca 130 Brussels Sprouts 

Orange 131 Cabbage 

Peach ,132 Celery and Apple 

Pepper 132 Celery Root 

Phelan Plum 132 Chestnut — 

Pineapple 132 Chicken 

Plum 133 and Cheese 

Potato 133 Chiffonade ... 



INDEX. 



259 



PAGE 



Salads, cont'd. 

Codfish and Potato 65 

Crab 65 

Cucumber 66 

Egg 66 

Fish 66 

Fruit 66 

French Fruit 67 

Grape-fruit and Nuts 67 

Lettuce 67 

with tomato 68 

Orange 68 

Potato 68 

Red .-. 69 

Rose 69 

'Scallop 69 

Shrimp 70 

Sweet-bread 70 

String Bean 70 

Tomato 70, 71 

Salad Dressings: 

Chicken 72 

Cooked 72 

Cream 72 

French 73 

Mayonnaise 73 

Mustard 68 

Sally Lunn 214 

Salmon 36 

Salpicon 199 

Salza 209 

Sancochado 1 

Sand Cake 172 

Sand Tarts 147 

Sandwiches 235-237 

Cheese 235 

Chicken 235 

Cucumber 236 

Egg 236 

Fig 236 

Lettuce 236 

Nut and Cheese 236 

Olive 236 

Sardine 237 

Shrimp and Lobster 237 

Walnut 237 

Sardine Canape 79 

SAUCE'S FOR MEAT AND 

FISH 85-92 

Bechamel 85 

Bernese 85 

Bordeaux 85 

Brown 85' 

Cold Meat 86 

Cold Sauce for Fish 86 

Currant Jelly 86 

Cucumber 86 

Drawn Butter 86 

Dutch 87 

Fish 87 

Francatelli's 87 

French 87 

Game 88 

Green 88 

Herring 88 

Horseradish 88 

Lemon 88 

Madeira 88 

Marinade for Game 89 

Nasturtium , 89 

Olive, 89 

Oyster for Poultry 89 

Piquant 90 

Port Wine 90 



PAGE 

Sauces for Meat and Fish, cont'd. 



Sicilian 90 

Spanish 91 

Tartare 91 

Tomato 91, 92 

Walnut 92 

White 92 

Sausages 59 

Schwartz Brod 172 

Sherbet, American 153 

Ginger 153 

Lemon 153 

Pineapple 154 

Short Cake, Scotch 219 

Shrewsbury Cakes 189 

Shrimp Salad 70 

Shrimps, Deviled 79 

Fricassee 37 

Salver Polish 249 

Snow Cake 173 

Pudding 134 

Snowball Cake 173 

Soap Bark 250 

I Sole, Fillet of 37 

I SOUPS 18-29 

Almond 18 

Apricot 19 

Asparagus 19 

Beef Stock 20 

Black Bean 20 

Bouillon 20 

Brown 20 

Cherry „ 21 

Cream of Celery 21 

Cheese 21 

Chestnut Puree 21 

Chicken Broth 22 

Gumbo 22 

Clam Broth 22 

Consomme Duchesse 22 

Corn Chowder 23 

Soup 23 

Crab 23 

Creme a la Reine 23 

With Leberklosse 23 

Lima Bean 24 

French Tomato : 24 

Julienne 24 

Gumbo file 25 

Mock Bisque 25 

Mushroom 25 

Okra Gumbo 26 

Onion 26 

Oyster 27 

Scotch Broth 27 

iSweet Pea 26 

Tomato 27 

Turkey 28 

Turtle Bean 28 

White Broth 29 

Wine 29 

Sour Cream Pudding 136 

Sour Krout 110 

SPANISH-AMERICAN DISHES. 17 

Ajiaco (Peru) 1 

Almond Paste (Mexico) 13 

Atole de Pina (Mexico) 12 

Bernalillo Chile Sauce 17 

Bifstek a la Chorrillana (Peru).. 3 
Bunuelos (Mexican Fritters) — 10 
Cajeta de Camote y Pina (Mex- 
ico) 12 

Cajeta de Celaya (Mexico) 13 



260 



INDEX. 



PAGE 

Spanish-American Dishes, cont'd. 



Cajeta de Leche (Mexico) 12 

Calabacitos con Chile Verde 14 

Calabacitos con Queso — , 14 

Camotes con Dnice (Peru) 11 

Candied Peaches (Mexico) 11 

Capirotada, a Spanish Pudding. 15 

Carne con Chile 14 

Carne en Adobo (Peru) 5 

Chile con Carne (Mexico) S 

Chile con Huevos 15 

Chile Sauce 8 

Chile Sauce (Mexico) 7 

Chiles Rellenos con Carne 15 

Chiles Rellenos con Queso 15 

Chiles Rellenos con Queso (Mex- 
ico) 9 

Chiles Rellenos de Picadillo 

(Mexico) 9 

Chonzo 16 

Chupe (Soup. Peru) 1 

Enchiladas — 8. IT 

Frijoles (Mexico and Calif.) 9 

Galloria 6 

<^ato de Liebre 5 

T^uaxolote en Mole Verde 7 

Huatia (Peru) 3 

Leche de Pina (Mexico) 14 

Lomito (Peru) 2 

Mexican Stuffing- for Turkey.... 9 

Mexican Tamales 3 

Migas (Peru) 5 

Ostras de la Bella Mulata 6 

Ostras de la Buena Mujer , 

Pan Relleno 16 

Papas con Aji (Peru) 5 

Papas Rellenos (Peru) 2 

Patitas con Mani (Peru) 4 

Peruvian Albondigas 3 

Pichones Borrachos 6 

Polios de la Bella Mulata 6 

Quesadilla de Prisa 7 

Ranfanote (Peru) . 11 

Sancochado (Peru) 1 

Spanish Cream — ; 159 

Pudding 135 

Spat-outs. Rhode Island 220 

Spice Cake 173, 1S1 

Spiced Currants 209 

Figs 209 

Peaches 209 

Plums 210 

Rice Pudding 135 

Tomatos 210 

Spider Bread 216 

Spinach Ill 

Sponge Cake 174 

Pudding 135 

Squabs 46 

Squash Pie 145 

Strawberry Cream 159 

Strawberries a la Romana 199 

String Bean Salad .0 

Stuffing for Game 4, 

for Turkey 47 

Succotash 112 

Sultana Cake 175 

Sunshine Cake 175 

Sweet-bread, Creamed 80 

Lamb s 81 

Patties 80 

a la Roumage 80 

Salad 70 

Swiss Cream 159 



PAGE 

Tagliarini 53 

Tamales. Criolio 2 

Mexican 3 

Mock 81 

Serrano 5 

Sweet 4 

Tamarind Water 227 

Tapioca Cream Custard ..159 

Ice Cream 151 

Pudding 130 

Tartare Sauce 91 

Tarts 146, 147 

Tea 221 

Iced 222 

Teal, Fried 42 

Terrapin, Mock 59 

Timbale 82, 83 

Tomato Pickles, Green 207 

Preserve 199 

Salad 70, 71 

Sauce 207 

Soy 208 

Tomatos 112 

Tongue 53. 69 

Torrejas de Pescado 2 

Tortas de Huevos 121 

Trifle 160 

Tripe with Onion Sauce 83 

Turkey, Roast 46 

Dressing for 47 

Turtle Bean Soup 28 

Unleavened Bread 241 

Vanilla Ice Cream 151 

Veal 60-62 

VEGETABLES 93, 113 

Directions for Cooking 93 

Artichokes 94 

Bananas, Baked 94 

Fried 95 

Beans, Baked with Tomato 95 

Curried with Tomato 95 

Spanish 96 

String 96, 97 

Brussels Sprouts 97 

Cabbage in Cream 97 

Stewed 97 

Carrots with Eggs 98 

French 98 

Poulette Style 98 

Cauliflower 98 

Chestnuts 98 

Chestnuts. Boiled 98 

Crab Lauders 99 

Cucumbers. Baked 100 

Stuffed 100 

Currv. Vegetable 100 

Egg Plant 100. 101 

Green Corn Custard 99 

Omelet 99 

Oysters 99 

Scallo-ned 99 

Macaroni 101 

Mushrooms 101, 102 

Nasturtiums 102 

Okra 102 

Onions. Baked 103 

Oyster Plant 103 

Parsnips 103 

Peas, French 103 

Green 103 

Peppers. Bell. Stuffed 104, 105 

Chile, Stuffed 104 

Green, Stuffed 104 



INDEX. 



261 



Vegetables— Peppers, cont'd. 

a la Mexicane 106 

with Rice and Tomatos 106 

Potato Puff 107 

Potatos, Candied, Sweet 108 

Scalloped 108 

Stuffed 107 

Waldorf 108 

Rice 108 

Savory 109 

Southern 109 

Spanish 110 

with Tomatos 109 

Rissotto a la Milanese 110 

Sour Krout 110 

Spinach Ill 

Creamed Ill 

Spanish Souffle Ill 

Succotash 112 

Tomato Souffle 113 ( 

Tomatos, Baked 112 ! 

Green 112 i 

with Macaroni 112 | 

Stuffed 113 | 

Velvet Cake 176 

Cream 160 ' 



PAGE 

Venison Soy 84 

Victoria Cakes 189 

Vienna Coffee 221 

Violets, Candied 232 

Virginia Pudding 136 

Waffles 219, 220 

Walnut Cake 167, 176 

Paste 13 

Pudding 137 

Sauce for Meats 92 

Sandwich 237 

Wafers 189 

Walnuts, Pickled 208 

Wedding Cake 176 

White Mountain Cake 181 

White Perfection Cake 176 

White Sauce 92 

Wine, Glue 226 

Orange 226 

Soup 29 

Whey 241 

Woodcock, Scotch 80 

Yeast, Hop 212 

Potato 212 



BLANKS FOR YOUR PET RECIPES 



MAR 18 



I 



